Mushrooms and Bok Choy Congee

Can be eaten for breakfast, lunch, or dinner. This is a great dish to make when you are low on ingredients at home yet still want a nutritious meal. I only used three ingredients: bok choy (or any chopped greens), leftover Mushrooms, and leftover rice porridge. Measurements below don’t have to be exact but just remember to add enough water or stock so the rice doesn’t stick to the bottom of the pot.

Ingredients:

2 shiitake mushrooms

3 bok choy stalks

1 cup of Stock or water

1 quart of leftover congee

Salt and ground white pepper to taste

Directions:

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Chop the bok choy into bite sized pieces.

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Turn stove to medium heat. Add the congee to pot and then add the mushroom.

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Add the chopped bok choy.

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Add Stock or cold water to prevent the rice from sticking to the bottom of the pot. Stir the pot until the bok choy have completely wilted (10-15 minutes). Stir in salt and pepper to taste. Ready to serve.

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Mushroom and Bok Choy Congee

  • Servings: 1-2
  • Difficulty: easy
  • Print

Simple yet Nutritious

Can be eaten for breakfast, lunch, or dinner. This is a great dish to make when you are low on ingredients at home yet still want a nutritious meal. I only used three ingredients: bok choy (or any chopped greens), leftover Mushrooms, and leftover rice porridge. Measurements below don’t have to be exact but just remember to add enough water or stock so the rice doesn’t stick to the bottom of the pot.


Credit: cookboldfood.com

Ingredients

2 shiitake mushrooms
3 bok choy stalks
1 cup of Stock or water
1 quart of leftover congee
Salt and ground white pepper to taste

Directions

1. Chop the bok choy into bite sized pieces.
2. Turn stove to medium heat. Add the congee to pot and then add the mushrooms.
3. Add the chopped bok choy.
4. Add Stock or cold water to prevent the rice from sticking to the bottom of the pot.
5. Stir the pot until the bok choy have completely wilted (10-15 minutes). Stir in salt and pepper to taste. Ready to serve.

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