I had some shishito peppers on hand that I seared in my wok as well with a toss of salt. I mean, why not?
Brown and red rice mix went into the slow cooker on high with a 1-8 ratio of rice to broth. I also tossed in about a tablespoon of garlic. Let it go, stirring from time to time, for 4 hours. You're looking for a thick, oatmeal like consistency, you know, porridge.
Since I have a jar full of shiitakes I re-hydrated some, cut them into small pieces, and seared them in the wok. They got added into the congee.
Mixed and melded together it made a very satisfying bowl of happiness. I think this is going to be dinner as well. I'm all grown up, I can do that. (That's Korean Sesame Chili sauce drizzled over the top.)