Wild Rice Congee

• 1/2 cup long-grain white rice
• 1/2 cup wild rice, rinsed and drained
• 1 quart fat-skimmed low-sodium chicken broth
• 1 1/2 tablespoons Chinese rice wine or sake
• 1/4 teaspoon salt
• 1/8 teaspoon hot chili flakes
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon minced garlic (optional)
• 1 cake (8 oz.) baked tofu, shredded or diced (see notes)
• 1 or 2 green onions, rinsed and thinly sliced
• 1/4 cup chopped fresh cilantro

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 porridge and the wild rice has split open and is very tender, about 45 minutes.
2. Ladle into deep bowls and top with baked tofu, green onions, cilantro, and fried shallots to taste.

longgrain white rice, wild rice, chicken broth, chinese rice wine, salt, hot chili flakes, ginger, garlic, cake, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/wild-rice-congee (may not work)