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Brown Rice Congee with Shitake Mushrooms


Prep time 20 mins, Cook time 90 mins


Lorna/ @lornagarden

Brown Rice Congee with Shitake Mushrooms


  • 1 tbsp extra virgin, cold pressed olive oil
  • 2 garlic cloves, thinly sliced
  • 2 cm piece of fresh ginger, thinly sliced
  • 1 1/2 cups sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)
  • 1 ½ cups rain fed brown rice, rinsed and drained
  • 9 cups vegetable stock
  • 2 cups thinly sliced greens (eg bok choy, broccolini, mustard greens)
  • Tamari sauce (GF)
  • Freshly ground black pepper

Toppings (choose some or all):


  • Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened (~5 minutes).
  • Add the rice and allow to toast for 2-3 minutes, stirring continuously. 
  • Add 5 cups of stock and bring to a boil. Reduce to a simmer and cook for around 1 hour,  stirring occasionally to prevent the rice from sticking to the bottom, and adding remaining stock gradually as required. 
  • After 1 hour, stir in the greens.
  • Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Add more stock or water if you prefer a thinner porridge. 
  • Season to taste with~ 1 tbsp tamari and black pepper. 

Serve with:

Serve hot with the toppings of your choice