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Brown Rice Congee with Shiitake and Roasted Sesame Kale

Full of restorative goodness, this clever, quick-cook congee bypasses hours on the stove by using microwavable rice. Crisp kale chips bring a delightful contrast, while earthy shiitake and a ginger dressing enhance the delicate flavour of the rice.


"45 Minutes"




Cook Shiitake

Preheat oven to 190°C fan-forced. Remove stems from shiitake mushrooms and slice mushrooms into thirds. Thinly slice onion. Heat vegetable oil in a large saucepan over medium heat. Add shiitake and onion and cook, stirring, for 5 minutes or until soft and caramelised.



Add Rice

Add rice, stock cubes and 1 litre (4 cups) water and bring to the boil. Reduce heat to low and simmer, stirring occasionally to ensure rice doesn’t stick to pan, for 30 minutes or until rice has broken down a little and mixture has thickened slightly.



Roast Kale

Tear kale from stems and into small, palm-sized pieces. Place in a mixing bowl with sesame seeds and 20ml (1 tablespoon) sesame oil. Massage kale with oil and arrange in a single layer on a lined baking tray. Bake for 6 minutes or until crisp. Remove kale from tray, place on paper towel and set aside.



Make Ginger Dressing

Finely grate garlic and ginger. Place in a small bowl with soy sauce, rice wine vinegar and remaining sesame oil and stir to combine.



Blend Congee

Using a hand-held stick blender, partially blend congee until thick and creamy. You want to leave most of it unblended, so it remains nice and textural.



Plate Up

Divide congee between bowls, top with sesame kale and drizzle over ginger dressing to serve.

Australians QuiteLike

Brown Rice Congee with Shiitake and Roasted Sesame Kale

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.