Wild Rice Congee

By JimMac

This homey dish is inspired by Chinese congee, a porridge traditionally eaten for breakfast. Adding wild rice, brown rice, and a range of garnishes makes this hearty dish easily adaptable to suit any meal and satisfy vegetarians and carnivores alike.

Wild rice, brown rice, and white rice are cooked until falling apart, giving the dish a porridge-like consistency with toothy bits of wild rice. Topping the cooked rice with shredded bake tofu or leftover pork, chicken, or duck and chopped herbs turns this humble creation into a flavorful and nutritious dinner.

Ingredients

• 1 cup wild rice
• 1/2 cup brown rice (short or long grain)
• 1/2 cup white rice (short or long grain)
• 1/4 cup white or yellow miso OR 6 cups low sodium chicken or vegetable stock
• 2 Tbsp. rice wine or sake (optional)
• 1 Tbsp. freshly grated ginger
• 1/4 tsp. red pepper flakes (optional)
• Garnishes (listed below)

Preparation

Step 1

Put rices, 8 cups water, miso, rice wine, and ginger in a large pot (if using stock instead of miso, add stock and just 2 cups water). Bring to a boil. Partially cover and reduce heat to maintain a steady simmer. Cook, stirring occasionally, until porridge-like, about 50 minutes.
Meanwhile, prepare garnishes. This is a great way to use up leftovers - almost anything can be stirred into or used to top this porridge:

Shredded or diced baked tofu
Shredded cooked chicken or duck
Shredded or diced cooked pork
Minced green onion, chives, or garlic chives
Minced cilantro
Minced lemongrass (tender inner core only)
Finely shredded carrot
Finely shredded or diced zucchini
Toasted and crumbled seaweed
Sesame seeds
Toasted sesame oil
Hot chili oil
Soy sauce or tamari

Serve porridge hot, with your choice of garnishes on top. Letting people garnish their own porridge is fun, too.

Makes 4 to 6 servings Wild Rice Congee.