Monday, November 08, 2010


Congee is a rice soup with the consistency of porridge. Its likeness to grits or oatmeal is a reminder that dim sum is mainly eaten for brunch in China. While typically made with pork, beef or fish this congee is vegan.
1 cup white rice or brown
7 cups water
1 -12 oz can of coconut milk
1 cup button mushroms
1 -12oz can pineapple juice
2 medium hot peppers, halved and seeds removed
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch cilantro, chopped
1 cup shiitake mushrooms, thinly sliced
1 bock silken tofu, cubed
1 bunch scallions, thinly sliced
In a large saucepan over medium high heat, combine rice, water, coconut milk, button muchrooms, pineapple juice, peppers, salt, and pepper and bring to a boil
Reduce heat to simmer .
Cover and cook for 1 hour
Add cilantro, shiitake mushrooms, tofu and scallions.
Simmer for 20 minutes covered
Serve very hot
Make and excellent light meal served in the evening


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