Congee, Kanji, Rice porridge

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Food is Medicine

For those that like to follow recipes, this one is going to challenge your mathematical and spatial awareness. What I mean is that this is a recipe without a recipe.  Be brave and get Kanjified.

  • 1. If you are starting from scratch, 1 part rice to about 9 parts water or broth. 1 cup uncooked rice is plenty for a huge pot of congee. Once rice is cooked, then go on to step 3.
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  • 2. I like to make the rice in a rice cooker, then add it to chicken stock, or beef bone broth, or vegetable broth, depending on what medicine I'm needing.
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  • 3. Before adding rice, or in a separate pan if you started from scratch, I sautee an onion in butter, ghee, or coconut oil, then add several cloves of garlic, chopped, and an inch or two of raw ginger and turmeric, added one at a time in that order.
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  • 4. Then combine with your broth, your rice, and add denser veggies.
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  • 5. I like to add a bunch of kale, some carrots, you can use chard, celery, sweet peas, dailkon, red pepper, a tomato...
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  • 6. Add chili paste or a jalapeño for a more warming effect if you are fighting off cold.
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  • 7. Cook it all together for about 2o more minutes or until the rice starts breaking down. If it gets too thick, add more broth or water.
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  • 8. I like to add broccoli in the last 5 min or so. Add some cilantro and/or green onions and garnish with more at the end if you like.

**This batch I decided to add some leftover Chestnuts roasted on an open fire...they went in early as they were pretty hard and dry, but by the end they were the surprise champions, moist, soft, and bursting with sweet seasonal flavor-flav.

You can have this for breakfast lunch and dinner. It's a cleanse unto itself. I like to put a fried egg over it in the morning, and take a jar of it with me for lunch midday. Hearty, satisfying, nutritious, and healing. What more can you ask for? Let me know if you get creative!

Con...geeee!!