Ingredients

• 1 c short grained rice, sweet rice or a combination of both, rinsed

• 1 Tbsp adzuki or mung beans (optional), rinsed

• 6 c water

• 1 Tbsp Seaweed Soup Mix

• 1 tsp salt, or less to taste

• 2 inches fresh ginger, peeled and minced

• 2 large garlic cloves, minced

• 5 shiitake mushrooms, fresh or dried

• 1 c carrots, cut in half-moons

• 1c other veggies as desired, such as peppers and daikon radish, cut in small pieces

• 2 c greens, such as kale or fresh spinach, washed and sliced into bite-sized pieces

• Tamari to taste

• ½ c scallions, chopped

• ¼ c fresh cilantro or parsley, minced

Directions

1. If using dried shiitakes, place in a small bowl of boiling water to soak.

2. Wash the rice and put it in a large soup pot with the water, Soup Mix and salt. Bring to a boil and turn heat to low; the mixture should gently simmer.

3. Wash the fresh shiitakes and remove stems. If using dried, remove them from soak water when pliable, remove stems. Slice shiitakes and add to rice in pot. Also add the minced ginger and garlic. Stir to mix the ingredients together.

4. Cover the pot and simmer on very low heat for about 2 hours. Stir occasionally to make sure the rice is not sticking to the bottom.

5. Add the carrots and other vegetables except for the greens. Cook another 10 minutes.The soup should have a porridge-like consistency. If it becomes too thick, turn down the heat and add more water. When it is done, the congee will be soupy and creamy.

6. When the congee is done, stir in the minced ginger, scallions, a splash of tamari, the greens, and the chopped cilantro or parsley. The greens will wilt nicely in the hot soup. Taste for salt and add as needed.

7. Enjoy!