Congee de riz au jade aux champignons shiitake
4 à 6 portions
15 à 30 minutes
Facile
INSTRUCTIONS
- Disposez les ingrédients secs dans le pot dans l’ordre indiqué.
- Placez tous les ingrédients en pot dans l'Instant Pot. Ajoutez 350 ml de bouillon de légumes ou d'eau. Remuez bien. Couvrez et assurez-vous que l'évent est en position « Scellé » . Faites cuire sous pression à puissance maximale pendant 10 minutes. Appuyez sur Annuler et laissez la vapeur s'évacuer naturellement pendant 10 minutes, puis relâchez la pression restante manuellement.
- Garnir d'oignons verts frais et de sauce soja au goût.
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À propos du 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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