Chia Congee with Mushrooms

Prep Time 10-15 mins
Total Time 45 mins - 1 hr
Serves 4 people
Ingredients
1¾-2l (7-8 cups) vegetable stock or water
300g (1½ cups) short-grain rice, such as sushi rice or Thai sticky rice
75g (1 cup) mushrooms, sliced
4 spring onions, sliced (reserve some for serving)
2 tsp white chia seeds (reserve 1 tsp)
2 tsp soy sauce, to taste
1-2 tsp sea salt, to taste
sprinkle of white pepper, to taste
Method

Place the vegetable stock or water, rice, mushrooms, most of the spring onions, soy sauce and sea salt in a rice cooker, and cook for 45 minutes to 1 hour.
Check the consistency of the rice and add a little more liquid if needed and stir. The congee is done when the grains of rice begin to break up.
About 5 minutes before serving add 1 tsp chia seeds and stir through. Serve congee in bowls and sprinkle with remaining chia seeds, white pepper and a few slices of spring onion.

Tip: Chef Kate likes using short-grain rice, which gives the porridge a creamy texture. You can also use long grain, jasmine or brown rice, but the texture will be different. You may need to add a little more vegetable stock or water and adjust the cooking time.

view nutritional information
 
Energy (kJ)
Calories
Total Fat
Saturated
Polyunsaturated
Monounsaturated
Trans
Cholesterol
Vitamin A
Vitamin C
Sodium
Potassium
Total Carbs
Dietary Fibre
Sugars
Protein
Calcium
Iron
Per Serve
518
124
3 g
3 g
1
0 g
0 g
0 mg
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1872
27
27
1
8
6
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