Mushroom Ginger Congee
- Number of Servings: 2
Ingredients
3 cups (710 ml) vegetable broth or vegan chick’n broth1/2 cup (48 g) rolled oats1/2 cup (35 g) minced mushrooms (shiitakes are great)1/4 cup (27 g) minced carrot or sweet potato1 tablespoon (6 g) grated ginger1 teaspoon soy sauce1/2 teaspoon rice wine vinegarSalt, to tasteHot pepper flakes, to taste
Bring the broth, oats, mushrooms and minced carrot or sweet potato to a boil in a medium pot.
Lower the heat to medium-low and add in the ginger, soy sauce and vinegar. Cook for 15 to 20 minutes until the oats are cooked and the stew becomes thick.
Before serving, add salt to taste and spice with hot pepper flakes.
Serving Size: Makes 2 servings
Lower the heat to medium-low and add in the ginger, soy sauce and vinegar. Cook for 15 to 20 minutes until the oats are cooked and the stew becomes thick.
Before serving, add salt to taste and spice with hot pepper flakes.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 126.9
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,570.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.2 g
- Protein: 3.4 g
Member Reviews
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LAURANCE
This would be 3 1/2 or maybe 4 stars as is. But something was missing. Nice enough, but it needed something, and that something is a bit of fat or oil. It's just too fat-free and doesn't quite make it. (And the vitamin A in the carrots is fat-soluble.) A dab of Smart Balance made it five stars. - 11/14/16