In order to bring you the best organic produce, some ingredients may differ from those depicted.
Brown rice congee with edamame, maitake mushrooms, and fresh ginger
Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Vegan, No Added Sugar, <600 Calories
2 Servings, 580 Calories/Serving
The secret to Chinese porridge is cooking the rice low and slow, until the grains break down and release their magical starches—creating a soup so creamy and comforting, you’ll warm right up.
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
- Sunbasket tamari-sesame blend (gluten-free tamari - rice vinegar - toasted sesame oil)
- ½ cup organic mirepoix (onions - carrots - celery)
- 3 organic scallions
- ½ cup shelled edamame
- 2 tablespoons fried shallots
Calories 580, Total Fat 23g (29% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 380mg (17% DV), Total Carb. 79g (29% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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.
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 and season with salt and pepper. 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. Meanwhile, prepare the vegetables.
Prep the vegetables; cook the broccoli leaves and mushrooms
- 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.
- Measure 1 tablespoon [2 TBL] tamari-sesame blend for the mushrooms; set aside the remaining blend for finishing the dish and serving.
- 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 to a small bowl and stir in 1 tablespoon [2 TBL] tamari-sesame blend.
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 and stir in the broccoli leaves and 1 tablespoon [2 TBL] tamari-sesame blend. 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.
- Measure the ginger.
- Measure the water for the rice.
- Time the rice.
- Separate the mushrooms into small clusters.
- Garnish the congee.