Author: Lily Mazzarella
Congee is a traditional Asian porridge long-prized for its restorative, healing and nourishing powers. It is a radically simple dish: a small amount of rice is essentially "pre-digested" in a nutritive broth, and eaten by the bowlful.
It brings warmth to the internal organs and digestive structures and requires almost no energy to digest. If you’ve been experiencing an unsettled stomach, low-grade nausea, loose stools or have never recovered from that holiday cold, flu, or a stomach bug, congee may be your ticket to health. It can be eaten for breakfast, lunch or dinner. As a minimal carb consumer, I feel best eating congee at night.
Ingredients
1 c organic white rice (short or medium grain; not sushi rice)
3-4 c Gut Healing Broth
3-4 c water
Himalayan pink salt or sea salt
1 sheet nori
1 tbsp flax seed, ground
1 tbsp flax oil (or oil of choice: sesame, olive, coconut, and hemp work well!)
Directions
Crockpot congee preparation:
Place rice, stovetop heated broth, and water in a crockpot, and cook on medium for 6-8 hours. Stir occasionally for best results.
Salt to taste.
Stovetop congee preparation:
Place rice, broth, and water in a heavy stock pot and bring to a boil.
Turn to the lowest simmer possible, and cook for 3-4 hours, stirring occasionally. You may need to add a little more water or broth as the congee thickens. Salt to taste.
When congee has the consistency of a smooth porridge, ladle into bowls for serving.
Add ground flax and oil of choice, and stir.
Top with a 1/2 crumbled nori sheet that has been crisped in the oven or in a cast iron pan on the stove.
*In general I don't eat grains and need a lot of protein to keep my mood and energy stable, so I further fortify my congee by adding 2 tbsp of collagen to each serving. I’ve also been known to add spinach or bok choy, slivered green onion, and smoked salmon for a hearty, delicious meal!
*Congee freezes beautifully! Any extra can go into 16-ounce mason jars for future enjoyment. Just add a little extra water or broth when reheating.
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