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Cooking 101
This recipe for rice porridge is a comforting and healing dish that we love to make if we're feeling under the weather. It's also a great option for a meal train if you're bringing food to someone who needs a nourishing meal. Rice porridge, also called congee, makes an amazing breakfast. Try adding a poached egg for extra protein if you want.
Chef Tip: Making garlic chips gets you two garnishes in one! While the garlic crisps, you also infuse the oil with all that garlicky goodness. Once you make this once, you'll likely want to double the recipe so you can use it for garnishing everything!
1 cup rice, rinsed
7 cups water
3 Tbsp Olive Oil
4 cloves garlic, sliced thinly
3 cups mushrooms, sliced or quartered
3 scallions, sliced
Salt and pepper, to taste
In a medium pot, add your rice, water, and a hefty pinch of salt. Bring to a boil and reduce to a simmer, stirring occasionally to avoid sticking. Simmer for about 40-45 minutes until thick and creamy. Add in half a pouch of Haven’s Kitchen Gingery Miso and stir to combine.
Meanwhile, in a medium sauté pan over medium-low heat, add your oil. Once oil is warm, add your sliced garlic. Cook gently until garlic is golden brown. Using a spoon, carefully remove garlic and let drain on a paper towel, leaving oil in the pan. (Congrats, you just made ‘fried’ garlic chips and garlic oil!)
Turn your heat up to medium high, once your garlic oil is shimmering add your mushrooms. Mix just to coat with oil* and season with black pepper. Cook until your mushrooms are golden brown and delicious; season with salt at the end*
Ladle your warm porridge into four bowls, garnish with mushrooms, crispy garlic, scallions, and a drizzle of Haven’s Kitchen Gingery Miso! Yum!
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Red Pepper Romesco and Herby Chimichurri sauce.
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