Congee

• 1 cup basmati or jasmine rice
• 4 cups shiitake mushrooms, stemmed and sliced
• 2 cups ( 1/2 pkg.) frozen peas and carrots
• 8 green onions, finely chopped (1 cup)
• 1/2 cup coarsely chopped roasted unsalted peanuts

1. Place rice and 10 cups water in large saucepan, and season with salt, if desired.
2. Bring to a boil.
3. Reduce heat to low, and cook 2 hours, or until mixture is thick and porridge-like and rice grains have disintegrated, adding up to 2 cups more water if necessary.
4. Meanwhile, coat nonstick pan with cooking spray, and saute mushrooms 5 to 7 minutes over medium-high heat, or until browned and crispy.
5. Stir peas and carrots into congee, and remove from heat.
6. Let congee stand 5 minutes.
7. Ladle congee into bowls.
8. Top each serving with mushrooms, green onions, and chopped peanuts.

basmati, shiitake mushrooms, carrots, green onions, peanuts

Taken from www.vegetariantimes.com/recipe/congee/ (may not work)