Eat to Energise and Release Body Fat › Energise Recipe 80

Ginger and Mushroom Congee

Prep 10 min · Cook 55 min · Serves 4

Ingredients

• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 cup dry brown jasmine rice, rinsed
• 7 cups vegetable broth or water
• 1/4 tsp salt (optional)
• 4 oz shiitake or oyster mushrooms
• 2 cups shelled edamame
• 1 large bok choy, sliced
• 2 tbsp reduced-sodium tamari
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/4 tsp black pepper (optional)
• Green onion, sesame seeds, peanuts, coriander, sriracha, lime wedges, to serve

Method

1. In a pressure cooker, combine the garlic, ginger, rice, broth, and salt. Seal and cook on high pressure for 55 minutes, then release naturally.
2. Meanwhile, sauté the mushrooms over medium-high heat, adding a splash of water as needed, until reduced, about 5 minutes.
3. Add the edamame and another splash of water, and cook 5 minutes more.
4. Add the bok choy, tamari, rice vinegar, garlic powder, and pepper, and cook until the bok choy wilts.
5. Stir the cooked congee, adding water if it's thicker than you like, and ladle into bowls.
6. Top with the vegetables and your choice of green onion, sesame seeds, peanuts, coriander, sriracha, and a lime wedge.

Highlights: 10g fibre, 6mg iron and 998mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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