Jul 09 2026
Restaurants›Klein / Harris›Soup Course Recipe

Soup Course Recipe

Inspired by Klein / Harris
Time1h 30m
Serves4

Black wild rice congee, pickled cabbage + charred corn

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Ingredients

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Congee Base

Pickled Cabbage

Charred Corn

Garnish

Method

Prepare Congee

  1. 1

    Cook the Black Wild Rice

    In a medium pot, combine black wild rice, water, and salt. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until the rice is soft and the mixture has thickened to a porridge-like consistency.

Pickle the Cabbage

  1. 2

    Make the Pickling Liquid

    In a saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer until sugar and salt are dissolved. Remove from heat.

  2. 3

    Pickle the Cabbage

    Place shredded cabbage in a jar or bowl. Pour the hot pickling liquid over the cabbage, making sure it’s fully submerged. Let it sit at room temperature for at least 30 minutes or refrigerate for a few hours.

Char the Corn

  1. 4

    Char the Corn

    Heat olive oil in a skillet over medium-high heat. Add corn kernels and salt, and cook, stirring occasionally, until the corn is charred and tender, about 5-7 minutes.

Assemble the Dish

  1. 5

    Combine and Serve

    Spoon the congee into bowls, top with pickled cabbage, charred corn, and garnish with chopped green onions and a drizzle of sesame oil. Serve warm.

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