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Shrimp and shiitake brown rice congee with spinach and scallions

Shrimp and Shiitake Brown Rice Congee

Slow-simmered brown rice and shiitake porridge finished with shrimp, spinach, ginger and scallions. Four meal portions; time is an estimate.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 meal servings

Ingredients
  

  • 1/2 cup dry brown rice rinsed
  • 6 cups unsalted or low-sodium vegetable broth
  • 4 oz fresh shiitake caps thinly sliced
  • 1 tbsp neutral oil
  • 2 tsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 lb raw shrimp peeled, deveined and thawed
  • 2 cups baby spinach
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 scallions sliced

Instructions
 

  • Rinse the brown rice, slice the shiitake, and prepare the remaining measured ingredients, keeping raw shrimp cold and separate.
  • Soften mushrooms in the oil; stir in ginger and garlic briefly. Add broth and brown rice and bring to a boil.
  • Simmer gently with the lid ajar, stirring and adding hot water as needed, roughly 80–90 minutes or until the rice is fully tender and the porridge spoonable.
  • Add raw shrimp to the simmering porridge and cook until firm, pearly or white and opaque. Wilt spinach, then stir in soy sauce and sesame oil.
  • Divide into four bowls and top with sliced scallions.

Notes

Shrimp enters only after rice becomes tender; avoid raw-seafood cross-contact. Brown rice cooking time varies; hot water can adjust texture. Cool promptly in shallow containers. Follow FSA guidance to cool rice within one hour, refrigerate and eat within 24 hours, and reheat only once until steaming hot throughout; leftovers should reach 165°F (74°C). Contains crustacean shellfish, soy and sesame; check broth and soy sauce for wheat and other allergens.