Slow Cooker Vietnamese Vegetarian Congee

• 1/2 cup jasmine rice, washed and drained
• 5 cups water
• salt, to taste
• 3 reconstituted dried black mushrooms, thinly sliced
• 2 tablespoons ginger, peeled and finely shredded
• 1/2 cup vegetarian ham, cubed (fried if you like) or 1/2 cup extra firm tofu (fried if you like)
• 2 tablespoons sesame oil
• 1/2 teaspoon salt (to taste)
• light soy sauce, to taste
• black pepper, to taste
• 1/3 cup fresh coriander leaves, for garnish

1. Put the rice, salt, and water in a slow cooker.
2. Add ginger and mushrooms.
3. Turn slow cooker on to low and cook for 8 hours or overnight.
4. Add veggie ham or tofu just before serving.
5. Season with salt, light soy sauce, sesame oil and pepper.
6. Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.

jasmine rice, water, salt, black mushrooms, ginger, vegetarian ham, sesame oil, salt, light soy sauce, black pepper, fresh coriander leaves

Taken from www.food.com/recipe/slow-cooker-vietnamese-vegetarian-congee-464918 (may not work)