Brown rice congee with edamame, mushrooms, and ginger

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Brown rice congee with edamame, mushrooms, and ginger

Dairy-Free, Family-Friendly, Mediterranean, Vegan

2 Servings, 620 Calories/Serving

30–45 Minutes

Congee, or rice porridge, is the ultimate Asian comfort food. We use quick-cooking brown rice for a whole grain shortcut, perfectly complemented here with umami-rich toppings.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1-inch piece organic fresh ginger
  • ¾ cup quick-cooking long-grain brown rice
  • 1 bunch organic broccoli leaves (about ¾ pound)
  • 3½ ounces organic maitake or other specialty mushrooms
  • 3 organic scallions
  • Sunbasket tamari-sesame blend (gluten-free tamari - rice vinegar - toasted sesame oil)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • ¾ cup shelled edamame
  • 2 tablespoons fried shallots

Nutrition per serving

Calories: 620, Protein: 21g (42% DV), Fiber: 12g (48% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 400mg (17% DV), Carbohydrates: 84g (28% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start the congee

  • Grate or peel and finely chop enough ginger to measure 2 teaspoons [1 TBL].
In a medium [large] sauce pot, combine the ginger, rice, and 3½ cups [7 cups] water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally to prevent the rice from sticking to the bottom of the pot, until the rice has softened, 15 to 18 minutes.
While the congee cooks, prepare the vegetables.


Prep and cook the vegetables

  • Remove any coarse stems from the broccoli leaves; thinly slice the leaves.
  • Trim the stem ends from the maitake mushrooms; separate the mushrooms into small clusters.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the broccoli leaves, season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Transfer to a plate.
In the same pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms in a single layer and cook, turning once, until browned, 4 to 6 minutes. Transfer the mushrooms to a small bowl and season to taste with up to half the tamari-sesame blend (set aside the rest for serving).


Cook the remaining vegetables; finish the congee

When the rice has softened, add the mirepoix and edamame to the pot and cook uncovered, stirring occasionally, until the vegetables are tender and the rice has softened to a porridge-like consistency, 10 to 12 minutes longer. Remove from the heat, stir in the broccoli leaves, and season to taste with salt and pepper.


Transfer the congee to individual bowls. Top with the mushrooms, scallions, fried shallots, and as much of the remaining tamari-sesame blend as you like and serve.
Kids Can!
  • Measure the ginger.
  • Measure the water for the rice.
  • Time the rice.
  • Separate the mushrooms into small clusters.
  • Garnish the congee.