20-Minute Ginger, Mushroom & Tofu Brown Rice Congee

Ingredients

• 1 tsp Organico Organic Sesame Oil, plus a little to finish
• 150g chestnut mushrooms, sliced
• 15g fresh ginger, finely grated
• 2 garlic cloves, finely grated
• 150g Organic Brown Rice Flakes
• 800ml hot vegetable stock, plus extra if needed
• 1 x 300g pack Clearspring Organic Tofu, drained and cut into 2cm cubes
• 1 tbsp Clearspring Organic Japanese Tamari Soya Sauce, plus more to serve
• Organic Pink Himalayan Salt, only if needed
• 2 spring onions, finely sliced
• 1 tsp Organic Black Sesame Seeds, optional

Method

1. Brown the mushrooms. Heat the sesame oil in a wide saucepan over a medium-high heat. Add the mushrooms and cook for 4 minutes, stirring only occasionally, until golden at the edges. Scoop half onto a plate for the topping.
2. Build the flavour. Lower the heat to medium. Add the ginger and garlic to the mushrooms left in the pan, then stir for 30 seconds until fragrant.
3. Cook the congee. Add the brown rice flakes and hot stock. Bring to a gentle simmer and cook for 5 minutes, stirring frequently, until creamy. Add a splash more hot water or stock if it becomes thicker than a loose porridge.
4. Warm the tofu. Fold in the tofu and tamari carefully so the cubes stay intact. Simmer gently for 2 minutes until piping hot. Taste before adding salt because the stock and tamari may already be salty.
5. Finish the bowls. Divide between two warm bowls. Top with the reserved mushrooms, spring onions and optional black sesame. Finish with a tiny drizzle of sesame oil and extra tamari if liked.

Make it your own

Add a handful of baby spinach with the tofu, or top with steamed broccoli for extra greens. For heat, stir in chilli crisp or sliced fresh chilli at the table. If you prefer a thinner breakfast-style bowl, add another 100ml hot stock before serving.

Midweek shortcut

Slice the mushrooms and spring onions the night before. Leftover congee thickens as it stands; chill promptly, keep refrigerated and loosen with water or stock when reheating until piping hot throughout.