Wild Rice Congee

Yields
Makes 2 or 3 servings

Notes: This easy twist on traditional Chinese rice porridge makes a wonderful one-dish supper on a cold night. If desired, top with shredded leftover meat, such as roast chicken, duck, or pork. Baked tofu, found in the refrigerator case of natural-food stores and many supermarkets, is available in several flavors; any will work here.

James Carrier

1/2 cup long-grain white rice

1/2 cup wild rice, rinsed and drained

1 quart fat-skimmed low-sodium chicken broth

1 1/2 tablespoons Chinese rice wine or sake

1/4 teaspoon salt

1/8 teaspoon hot chili flakes

1/2 teaspoon grated fresh ginger

1/4 teaspoon minced garlic (optional)

1 cake (8 oz.) baked tofu, shredded or diced (see notes)

1 or 2 green onions, rinsed and thinly sliced

1/4 cup chopped fresh cilantro

Fried shallots

Step 1

In a 3- to 4-quart pan, combine white rice, wild rice, broth, rice wine, salt, chili flakes, ginger, garlic, and 1 cup water. Bring to a boil over medium-high heat. Cover and reduce heat to a bare simmer. Cook (without stirring) until the white rice has disintegrated into a thick, oatmeal-like porridge and the wild rice has split open and is very tender, about 45 minutes.

Step 2

Ladle into deep bowls and top with baked tofu, green onions, cilantro, and fried shallots to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 432Calories from Fat 21

% Daily Value *
Total Fat 10g16%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 610mg26%
Total Carbohydrate 53g18%

Dietary Fiber 4.1g17%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Wild Rice Congee