Brown rice and shiitake congee from Ottolenghi Flavour / Flavor (page 237) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes or for Aleppo chilli flakes, and breakfast radishes for rainbow radishes.

  • davidthacher on April 02, 2026

    Great richness to the congee. I cooked it an extra hour, adding more water as necessary, to get the texture I wanted.

  • Ganga108 on August 08, 2022

    It is really nice to be cooking an Ottolenghi recipe again - it seems like ages since I did. Being a lover of congee, having some brown rice on the kitchen bench, and having just picked some daikon from the veg garden - this recipe really caught my eye. I used daikon instead of the radishes and made other tiny adjustments for what I had on hand. I found it needed the water topped up half way through cooking. The pickle is lovely and the rayu gorgeous. I also added some chilli crisp on top. It was a definite comforting meal-in-a-bowl on a wintery night. This is a fairly easy recipe for an Ottolenghi dish, although it does have several steps - make the flavoured oil, chop the rice and mushrooms in food processor, cook the rice + mushrooms, finish the rayu, make the radish pickle. But each step is quite simple. NEXT TIME - I would chop the mushrooms then soak them for a while before beginning to cook the dish - they were Ok but would be softer with a pre-soak.

  • potatooryam on November 13, 2020

    This recipe was tasty enough but the work vs. reward payoff wasn't high enough to repeat (the congee needed a few additions to round out the meal). The rayu was delicious, will definitely be making that part of the recipe again.

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