15-30 min4-6 servingsasian

Jade Rice Congee with Shiitake Mushrooms

By Pamela Ellgen

4-6 Servings

15-30 min

Easy

Jade Rice Congee with Shiitake Mushrooms

Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: Asian Flavors

Diet: Gluten Free, Vegan

Yield: 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

Jade rice gets its gorgeous green hue from bamboo juice. Although the color fades somewhat during cooking, it imparts a subtly sweet flavor and lovely creamy texture to congee, an Asian-style rice porridge. It is complemented by the umami richness of shiitake mushrooms and a hint of ginger and garlic. Jar size: 4 cups

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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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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