Mushroom Congee

• 250 g shiitake mushrooms, sliced
• 110 g glutinous rice
• 225 g long-grain white rice
• 30 g ginger, finely chopped
• 30 g garlic, finely chopped
• 30 g leeks, thinly sliced
• 1 teaspoon salt
• 1 tablespoon vegetable oil or 1 tablespoon peanut oil
• 2 liters vegetable stock

1. Wash mixture of glutinous rice and long grain under cold running water.
2. Heat oil in a stockpot.
3. Saute ginger and garlic for a minute over high heat.
4. Add in chopped leeks and mushrooms. Continue sauteing for another minute.
5. Add in rice and stir well inside the pot to coat evenly with the oil.
6. Pour stock into the pot. Bring to a boil while stirring continuously.
7. Turn heat down to a simmer and cook for 20-25 minutes.
8. Adjust salt to taste.
9. Serve with an optional drizzle of sesame oil.

shiitake mushrooms, rice, longgrain white rice, ginger, garlic, leeks, salt, vegetable oil, vegetable stock

Taken from www.food.com/recipe/mushroom-congee-534133 (may not work)