I was telling one of my friends (an acupuncturist) about the stomach issues I've been having the last few days, and she told me about a traditional Asian savory breakfast rice dish, but can obviously be eaten any time of day. Apparently it's akin to chicken soup for comfort + healing properties... it's called congee. Instead of cooking with two parts water to one part rice, you cook with a lot more water and longer. (I might pull out our crock pot.) From what I've seen on Pinterest (I made a new board just for this) you can make it more or less soupy, depending on your texture preference. The amount of water and the kind of rice used will determine the texture; short grained rice dissolves into a porridge; longer grain will be more like stew.
Based on my detest of sloppy oatmeal, I'm going to make mine more stewy than soupy. I'm excited to use some of my CSA veggies and am hoping it's exactly what my body needs right now!
The rest of my plan on how to use the vegetables:
- 1 bunch of carrots – congee
- 1 head of celeriac AKA celery root – I haven't tried it before; going to mash it with potatoes! Insider tip: it's actually not the root of a celery plant.
- 1 bunch of leeks or 1 bunch of Hakurei turnips – congee
- 1.5 lbs of beets OR 1.5 lbs of sweet potatoes – sweet potato + black lentil burritos
- 1.5 lbs of russet or gold yukon potatoes – mashed with the celeriac
- 1 butternut squash OR 1 acorn squash – baked to have on the side of veggie burgers (I almost got acorn squash, but I feel like butternut is better value in terms of volume?)
- 1 bunch of spinach – some in the congee, some in the burrito