Cooking Time: 45 minutes

Serves 4

What you Need:

• 1 cup rice, rinsed
• 7 cups water
• 3 Tbsp Olive Oil
• 4 cloves garlic, sliced thinly
• 3 cups mushrooms, sliced or quartered
• 1 pouch Haven's Kitchen Gingery Miso Sauce
• 3 scallions, sliced
• Salt and pepper, to taste

How to Make It:

1. In a medium pot, add your rice, water, and a hefty pinch of salt. Bring to a boil and reduce to a simmer, stirring occasionally to avoid sticking. Simmer for about 40-45 minutes until thick and creamy. Add in half a pouch of Haven’s Kitchen Gingery Miso and stir to combine.
2. Meanwhile, in a medium sauté pan over medium-low heat, add your oil. Once oil is warm, add your sliced garlic. Cook gently until garlic is golden brown. Using a spoon, carefully remove garlic and let drain on a paper towel, leaving oil in the pan. (Congrats, you just made ‘fried’ garlic chips and garlic oil!)
3. Turn your heat up to medium high, once your garlic oil is shimmering add your mushrooms. Mix just to coat with oil* and season with black pepper. Cook until your mushrooms are golden brown and delicious; season with salt at the end*
4. Ladle your warm congee into four bowls, garnish with mushrooms, crispy garlic, scallions, and a drizzle of Haven’s Kitchen Gingery Miso! Yum!