1/4 cup Calrose rice
2 dried scallops (available at most Asian markets)
2 cups dashi (a clear soup stock, usually with a fish or vegetable base)
2 cups water
1 thin slice of ginger
1 teaspoon sea salt
Scallop and Mushroom Congee
INGREDIENTS:
DIRECTIONS:
- Rinse rice in bowl until water runs clear.
- Toss rice with vegetable oil.
- Soak dried scallops in warm water and steam ffor 20 min. and cool immediatly and break scallop apart.
- Combine rice, broken scallops, ginger, dashi, water, in pot. Bring to boil over high heat then turn heat down to medium low heat. Simmer uncovered, stirring often, until rice is cooked and broken down to porridge, about 30-45 min. Season with sea salt. This may be topped with microgreens or a seared scallop.
