Congee

Congee is a warming dish that provides the nourishment in many Eastern traditions. In Ayurveda a rice porridge like this is perfect to give your digestive system a boost.

4 servings

Ingredients

1 cup Jasmine Rice (dry, rinsed)

6 cups Vegetable Broth (or water)

Sea Salt - to taste

2 tbsps Ginger (sliced)

4 cups Bok Choy (quartered)

16 Shiitake Mushrooms (sliced)

2 tbsps Sesame Oil (Divided)

1/4 tsp Garlic Powder

1Carrot (cut into a small dice)

1 stalk Celery (Finely diced)

1 tbsp Sesame Seeds

4 Black Peppercorns

1Spring Onion (Snip the green part at a slant for garnish)

1Lime (Cut into small wedges.)

Directions

In large pot, add the rice, vegetable broth, salt and ginger. Bring to a simmer and stir occasionally.

Cook for one hour or until your desired consistency is reached, adding more liquid if needed. After 45 minutes add the diced carrots and celery. Season with additional salt to taste, if needed.

Meanwhile, heat a pan over very low heat. Sauté the mushrooms in half the sesame oil until tender yet crisp. Season with garlic powder and set aside. Wash the bok choy well and blanch for a minute in very hot water. Drain and set aside.

Divide the congee into bowls, Top with bok choy and mushrooms. Sprinkle the green onion and sesame seeds, drizzle some sesame oil on each bowl. Add a wedge of lime. Enjoy!