Oat and Brown Rice Congee with Mushrooms

Brandon Jew

Mister Jiu's, San Francisco


  • 2 1/2 cups carrots, sliced in 1-in chunks
  • 1 3/4 cups white onion, peeled and quartered
  • 3/4 cup Chinese celery, sliced in 1-in chunks
  • 1/2 cup toasted hazelnuts
  • 1/4 cup dried mushroom stems
  • 3 bay leaves
  • 2 tablespoons hojicha (toasted barley tea)
  • 2 teaspoons toasted sesame seeds
  • 3/4 cup white miso
  • 3/4 cup organic brown rice
  • 1/2 cup Quaker® Steel Cut Oats
  • Kosher salt
  • Garnishes: roasted assorted mushrooms (like chanterelles or matsutake mushrooms), toasted pine nuts, slivered young ginger, scallions


Add the carrots, onions, Chinese celery, hazelnuts, mushroom stems, bay leaves, hojicha, sesame seeds, and 20 cups water to a large pot. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock and add the white miso.

Bring 12 cups of the finished stock to a boil. Add the brown rice and oats and boil until the mixture starts to thicken, about 30 minutes. Turn down to a simmer and let thicken for another 10 minutes. Season with salt to taste and finish with garnishes.


2 to 4 servings