Congee is a soothing and savory rice porridge commonly served in Asian countries. You can certainly eat it just because any time of the year, but I especially like to make it on cold and slow wintery days, if a loved one is under the weather with very little appetite, or in a healing state (it's so gentle on the gut).
You can also serve this with a soft or hard boiled egg, shrimp, or fish. Some people even like to crack an egg into the congee and allow the egg to cook in that way. It really is a blank canvas so add whatever lights you up... like spices, roasted sweet potato, a splash of ume plum vinegar, gomasio seasoning, or seaweed.
6bone broth or vegetable stock (or 2-3 more cups for soupier consistency)
3inch knob of ginger, peeled, and thinnly sliced
3cloves garlic, peeled and thinnly sliced
1tspsea salt
4shiitake mushrooms, thinnly sliced
1tbspghee, for cooking the mushrooms
2raw spinach, torn with your hands
tamari, to taste
sesame seeds, to taste
sesame oil (toasted or chili), to taste
green onions, cilantro or basil to taste
1
Using a heavy-bottomed pot, like a dutch oven, combine: rice, water, ginger, garlic, and sea salt. Bring to a boil. Reduce to a simmer, cover, and cook for about 90 minutes. Be sure to check on it and stir occasionally to make sure the rice isn't sticking to the bottom.
2
3
Meanwhile, heat a pan over medium heat with fat of choice (ghee used here) and cook shiitakes for a few minutes, until crisp; add a pinch of sea salt. Remove from the pan and set them aside in a bowl as a topping.
4
5
When congee is done, ladle into bowls, add a bit of spinach and stir to wilt it. Then add mushrooms, a splash of tamari, a drizzle of sesame or hot pepper oil, and a sprinkle of sesame seeds and fresh herbs to your liking.
6
7
Store the rest in a sealed container in the refrigerator for up to 5 days. Re-heat on the stop top by adding more stock and water as needed.
Ingredients
1cuplong grain white rice, well rinsed
6bone broth or vegetable stock (or 2-3 more cups for soupier consistency)
3inch knob of ginger, peeled, and thinnly sliced
3cloves garlic, peeled and thinnly sliced
1tspsea salt
4shiitake mushrooms, thinnly sliced
1tbspghee, for cooking the mushrooms
2raw spinach, torn with your hands
tamari, to taste
sesame seeds, to taste
sesame oil (toasted or chili), to taste
green onions, cilantro or basil to taste
Directions
1
Using a heavy-bottomed pot, like a dutch oven, combine: rice, water, ginger, garlic, and sea salt. Bring to a boil. Reduce to a simmer, cover, and cook for about 90 minutes. Be sure to check on it and stir occasionally to make sure the rice isn't sticking to the bottom.
2
3
Meanwhile, heat a pan over medium heat with fat of choice (ghee used here) and cook shiitakes for a few minutes, until crisp; add a pinch of sea salt. Remove from the pan and set them aside in a bowl as a topping.
4
5
When congee is done, ladle into bowls, add a bit of spinach and stir to wilt it. Then add mushrooms, a splash of tamari, a drizzle of sesame or hot pepper oil, and a sprinkle of sesame seeds and fresh herbs to your liking.
6
7
Store the rest in a sealed container in the refrigerator for up to 5 days. Re-heat on the stop top by adding more stock and water as needed.
Shelly Rose, a Holistic Nutritionist and Natural Foods Chef, is the owner and founder of Pure Roots Nutrition. Through consulting and teaching, Pure Roots serves to help businesses and individuals implement a more joy-filled, vibrant life through real food, time in nature, a healthy lifestyle, and a good night’s sleep.
