Wild Rice Congee

Wild Rice Congee
Photo by James Carrier


  • 1 cake (8 oz.) baked tofu, shredded or diced (see notes)
  • 1 quart fat-skimmed low-sodium chicken broth
  • ¼ cup chopped fresh cilantro
  • Fried shallots
  • ½ cup long-grain white rice
  • ½ cup wild rice, rinsed and drained
  • 1 or 2 green onions, rinsed and thinly sliced
  • + 5 more ingredients
    • 1 ½ tablespoons Chinese rice wine or sake
    • ¼ teaspoon minced garlic (optional)
    • ½ teaspoon grated fresh ginger
    • 1/8 teaspoon hot chili flakes
    • ¼ teaspoon salt

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...

View full recipe at My Recipes


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