Brown Rice Congee with Shiitake Mushrooms and Bok Choy
If you can’t find shiitake or don’t want to spring for these fany mushrooms, you can use button or baby bella mushrooms instead. I do think that shiitakes add a special dimension to this dish, but you’ll still end up with a bowl of comfort food if you sub them out.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1/2 cup brown rice
- 4 cups mushroom broth
- 2 cups bok choy chopped (green and white parts)
- 2 cups shiitake mushrooms sliced in half lengthwise
- 2 tablespoons minced fresh ginger
- 2 cloves garlic minced or pressed
- 1 cup warm water if needed (not needed for the pressure cooker method)
- diced green onion
- 1 block cooked tofu optional
- shoyu or soy sauce to taste
Stove top directions: Combine the rice, broth, bok choy, mushrooms, garlic, and ginger in a soup pot or dutch oven and bring to a boil. Reduce the heat to low and simmer, covered, for two hours, stirring every 15-20 minutes. If things start to look dry, dump in that extra water! Spoon into bowls and stir in cooked tofu and scallions. Add shoyu to taste.
Pressure cooker directions: Combine the rice, broth, bok choy, mushrooms, garlic, and ginger in your pressure cooker and seal the lid. Press the manual button, and set it to cook for 40 minutes. Let the pressure come down naturally. Spoon into bowls and stir in cooked tofu and scallions. Add shoyu to taste.
- Cook time is for the Instant Pot, so if you choose the stovetop version, add an hour and 10 minutes to your cooking time.
- For the cooked tofu, my Easy Salt and Pepper Tofu or Air Fryer Tofu both work well.