Jade Rice Congee with Shiitake Mushrooms

By: Meals in a Jar Cookbook by Pamela Ellgen

Jade Rice Congee with Shiitake Mushrooms
cuisine icon Cuisine
Asian
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4-6 servings, asian, contributed, cook 10 min, dried garlic, dried onion, dried shiitake mushrooms, easy, gluten free, green onions, ground ginger, jade pearl rice, prep 5 min, pressure cook, sea salt, soup, soy sauce, vegan, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
4-6 Servings
Ingredients
  • 2 1/2 cups jade pearl rice
  • 1/4 cup dried onion
  • 1 teaspoon dried garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 cup dried shiitake mushrooms
  • 12 cups vegetable broth
  • green onions
  • soy sauce
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place all of the jarred ingredients into the Instant Pot. Add 12 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 10 minutes. Press Cancel and allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
  • Top with fresh green onions and soy sauce to taste.
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