Congee

Directions

1. 1
   Place rice and 10 cups water in large saucepan, and season with salt, if desired.
2. 2
   Bring to a boil.
3. 3
   Reduce heat to low, and cook 2 hours, or until mixture is thick and porridge-like and rice grains have disintegrated, adding up to 2 cups more water if necessary.
4. 4
   Meanwhile, coat nonstick pan with cooking spray, and saute mushrooms 5 to 7 minutes over medium-high heat, or until browned and crispy.
5. 5
   Stir peas and carrots into congee, and remove from heat.
6. 6
   Let congee stand 5 minutes.
7. 7
   Ladle congee into bowls.
8. 8
   Top each serving with mushrooms, green onions, and chopped peanuts.