Nothing like a blog tour from a fabulous cookbook, to get me moving in the kitchen again. It also helped that the recipes are super easy and still delicious. I already told you all about OATrageous Oatmeals earlier but I am back for Kathy’s blog tour. This time sharing her recipe for Mushroom Ginger Congee.
Traditionally congee is made with rice to make a porridge-like consistency and flavoured and garnished with as much or as little as you want. I noticed Kate Lewis’ photo in the book had additional mushrooms and green onions as garnishes, so I added that to mine. Not merely photogenic, it added a nice depth of flavour, too. I think a bit of toasted sesame oil would be lovely, too. I was never super convinced oats could hold savoury flavours so well, but this was delicious. I used Bob’s Red Mill Extra Thick Rolled Oats because I knew I wanted them to have a bit more texture. They were delicious here.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me what you like to do with oats. I will randomly select a winner on September 28, 2014. Good luck!
I am sharing this with Souper Sundays.
Mushroom Ginger Congee
From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
Served in a bowl, Congee is a thick Asian comfort food that can soothe a sore throat or just make you feel better after a bad day. This recipe makes enough for two but feel free to double or triple if you’re feeding more or want to keep some in the fridge for the duration of your cold. The mushrooms and ginger are great for getting your immune system back on track.
3 cups (710 ml) vegetable broth or vegan chick’n broth
1/2 cup (48 g) rolled oats
1/2 cup (35 g) minced mushrooms (shiitakes are great)
1/4 cup (27 g) minced carrot or sweet potato
1 tablespoon (6 g) grated ginger
1 teaspoon soy sauce
1/2 teaspoon rice wine vinegar (Janet’s note: I recommend increasing this)
salt, to taste
hot pepper flakes, to taste
Janet’s note: chopped green onions, to taste
1. Bring the broth, oats, mushrooms and minced carrot or sweet potato to a boil in a medium pot.
Lower the heat to medium-low and add in the ginger, soy sauce and vinegar. Cook for 15 to 20
minutes until the oats are cooked and the stew becomes thick.
2. Before serving, add salt to taste and spice with hot pepper flakes. (Janet’s note: Also add chopped green onions)
Serves 2 (or 1 according to me).