Recipe: Congee

Congee’s documented roots have been traced back 3000 years to the Zhou dynasty in China, but this delightful dish is popular throughout most of Asia. 

Its simple ingredients and porridge-like consistency make congee very easy to digest - so it’s especially useful for those recovering from illness, childbirth, or a marathon.

If your acupuncturist has ever mentioned “Spleen Qi deficiency” in your treatments, this recipe is for you! Its easy to digest, and with water as a main ingredient, very hydrating.

Of course, congee can be consumed by anyone at anytime; it’s well suited for a savory breakfast or light dinner.

Ingredients:

• 10 cups water

• 1 cup rice (rinsed)

• a package of finely chopped baby bella mushrooms, and a

• 1 inch knob of ginger, grated.

Directions:

• Combine all ingredients in a large pot

• Bring to a boil. Reduce heat and cover.

• Cook on medium heat for about an hour, stirring regularly, until rice has broken down into a porridge-like consistency

• For a hint of creamy decadence, add a tablespoon of ghee once done.

Customize as you please! Recipes can call for meat, various spices, or chicken broth instead of water.  Top your dish with scallions, fried garlic slices, sriracha, or a poached egg.