A few weeks ago I mentioned in a CSA post, that I was planning to make congee... and I did, and lived to tell the tale (and recipe)! Quick recap: Congee is a traditional Asian savory breakfast rice dish, but can obviously be eaten any time of day. It’s compared to chicken soup for comfort + healing properties. Instead of cooking with two parts water to one part rice, you cook with a lot more water and longer. I’ve pinned a handful of recipes on Pinterest. 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.
I made this recipe when I wasn't feeling great, and it was so cozy and comforting. Ginger is known for it's soothing nausea properties and rice is always good for belly troubles... such a good combo!
CONGEE Serves 4
1 clove garlic, minced 1/2 small onion, diced 1 cup rice (I used long grain brown rice) 1 1/2 cups veggie broth 3-5 cups water 1 cup peas, frozen or fresh 5 carrots, chopped 1 inch ginger, peeled + grated 1/4 tsp turmeric Dashes of salt + pepper to taste
- In a big pot, sauté the onion and garlic in a bit of olive oil until translucent.
- Add the rice, the broth and 2 cups water, and turn on medium-high heat until boiling.
- Turn down heat to a simmer and stir in peas, carrots, ginger, turmeric, and a few dashes each of salt + pepper. (Black pepper enhances the benefits of turmeric.)
- Stir occasionally until rice has soaked up lots of the water, then add more water and let it cook down again, until desired consistency (I used 4 cups of water total, and it was a very creamy rice without being porridgey.)
- Take a deep breath and appreciate what you’ve just made and are about to enjoy!
If you want to add some greens, add them at the very end so they don't get too soggy, or even put the greens in the bottom of your bowl and ladle the hot congee on top and the greens should wilt right in your bowl! You can also top with a dash of bragg's aminos or soy sauce or scallions for more flavor.