Congee with Vegetables
Makes 6-8 servings
- 2 cups uncooked brown or white rice (white is better for those with poor digestion)
- 1 strip of Kombu seaweed
- 2 Tblespns of coconut oil (can use Ghee instead, unless dairy free)
- 12 cups vegetarian “bone broth” or meat bone broth or chicken stock. Using a bone broth will enahnce the health benefits of the congee.
- 1 thumb-sized piece of ginger, finely chopped or grated
- turmeric root, grated
- 2 carrots, chopped fine
- ½ cup shiitake (or any variety) mushrooms, chopped and lightly sauteed – omit if following FODMAP’s
- 1 cup of kale/swiss chard/spinach/cabbage, finely chopped (only use common or red cabbage if following FODMAP’s)
- 2 tbsp tamari sauce
- 1 small bunch spring onions, roughly chopped (only use the green part or omit altogether, if following FODMAP’s
- bunch coriander, to garnish
To make this a vegetarian dish- use vegetarian “bone broth” and add 1-2 cups of mung and/or adzuki beans – which can be added at the beginning with the rice.
To add more nourishment and protein, add tofu, a soft-boiled egg, prawns, fish, or a chicken leg.
Adding sautéed shitake mushrooms and miso will enhance immune support.
Cook the rice in the slow cooker for as long as you can, 3 hours minimum, up to 12, topping up with liquid as needed. During the last hour of cooking, add the ginger, turmeric, carrots, greens and tamari. When cooked, garnish with spring onions, tofu, sauteed mushrooms and coriander.
Image courtesy of Keerati at FreeDigitalPhotos.net