Traditional Congee for the American Detox

Traditional Congee is traditionally the recipe your Chinese grandfather would serve you but whether you have Chinese roots or just want a great staple for an American Detox, you’ll love this recipe. I love it because it’s a good alternative to the macrobowl while on the brown rice diet. Plus, if you’re willing to experiment there are endless variations for flavor and ingredient combinations. While meat and egg are traditionally added to overcooked white rice, this healthier version, when you keep it vegetarian or even vegan, it’s still warming comfort food. Good for the digestion, and the soul.

congee

 

INGREDIENTS:

  • 1 teaspoon coconut/palm or Grapeseed oil
  • 2 garlic cloves, thinly sliced
  • 1-inch piece ginger, thinly sliced
  • 1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)
  • 1 cup long-grain brown rice, rinsed and drained
  • 9 cups water or vegetable stock (home-made is best!).
  • 4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.)
  • Unbleached sea Salt or Wheat-Free Tamari/Bragg’s Amino sauce
  • White or black pepper
  • Garnishes and Condiments (Choose one, a combination or all): thinly sliced scallions, fried shallots, chopped fresh cilantro, lightly toasted pumpkin seeds, lightly toasted sesame seeds, boiled egg, real kimchi (in fridge section or homemade), real sauerkraut (in fridge section or home-made), wheat-free tamari or Bragg’s Amino Sauce
  • You can also use 1 tablespoon of unpasteurized of mellow miso paste as an option to veggie stock (note on miso: Do not boil it. Separate some broth and whisk it in at the end of the cooking time.

Increase immune benefits by adding codonopsis, ginseng or astragalus slices.  Increase detox with dandelion greens, burdock root and Schizandra Berries.

DIRECTIONS

TOTAL TIME: 1 hr 25 min

  • Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.
  • Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom.
  • After 1 hour, add in the greens.
  • Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.
  • Season to taste with salt or Tamari and pepper.

Serve hot with the garnishes and condiments of your choice. Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating. Amazing Detox food or to feed your sick child or better half.

Eat breakfast, lunch, dinner and bedtime snack while you’re on the brown rice diet or simply looking for a winter immune boost!

Nutrition Facts

Amount Per Serving

Calories 230Calories from Fat 25

% Daily Value *

Total Fat 3g5%

Saturated Fat 1g5%

Trans Fat

Cholesterol 0mg0%

Sodium 580mg24%

Potassium 430mg12%

Total Carbohydrate 46g15%

Dietary Fiber 5g20%

Sugars 4g

Protein 6g

Vitamin A6%

Vitamin C20%

Calcium8%

Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs

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