Conjee Kindness with mushrooms and bok choy This conjee recipe treats body and digestion with kindness. Ingredients 1 cup Jasmine rice¼ teaspoon salt12 cups waterFor the topping1 tablespoon olive oil6 Shiitake mushrooms sliced1 cup enoki mushrooms1 bunch bok choy, leaves broken apart1-2 tablespoons chopped fresh gingerTo serveCrispy shallotsStore bought chilli sauce or sambal oelek1-2 teaspoons black sesame seedsChopped chives or corianderSesame oil (1 teaspoon per bowl)Soy sauce (2-3 teaspoons per bowl) Serves: 4-6 Method Place the rice and water in a large saucepan and cover partially with a lid.Bring to the boil (this may take up to 15 minutes), reduce heat to a steady simmer and cook for 1 hour and 15 minutes.Stir occasionally, particularly towards the end to prevent the rice from sticking.Meanwhile, prepare the mushrooms and bok choy.Heat the oil in a frying pan or wok and add the mushrooms, bok choy and ginger, tossing until cooked, about 2 minutes.Serve in bowls with the mushroom and bok choy placed on top, sprinkled with the other ingredients and seasoned with the sesame oil and soy sauce. Recipes and food styling by Suzie Smith. Photography by Gail Grey. Back to Host Resources