Jade Rice Congee with Shiitake Mushrooms

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

Cuisine

Asian

Course

Soup

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook

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, Pamela Ellgen, prep 5 min, pressure cook, sea salt, soup, soy sauce, vegan, vegetable broth

Prep Time

5 min

Cook Time

10 min

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.