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Congee

Posted on Jan 2nd, 2013
by Brooke
Categories:
  • Soups & Stews

This soup is very easy to digest and nutritious. I have read that plain rice congee is normally eaten for breakfast. When made with meat, it is served as a main dish to those who are ill.

I had a bowl made with cod and brown rice for breakfast this week and found it to be very filling. In the recipe I was using, it called for:

  • 10 cups stock or filtered water
  • ½ cup rice (any variety but white is more common)
  • ½ tsp sea salt
  • 6 oz of meat (chicken breasts or two fillets of white fish), cut up into small peices
  • ¼ cup dried and sliced astragalus root (do not add if already used in your stock)
  • 1 Tbs miso dissolved in 2 Tbs water (optional)
  • 4 cups greens: spinach, chard or kale, chopped
  • 3 green onions, finely chopped (I omitted)
  • 2 Tbs finely grated ginger root
  • ¼ tsp sesame oil (per serving)
  1. Combine the stock, rice, meat and astralagus root in a crock pot. Simmer on low for at least 8 hours.
  2. Remove from heat and stir in miso (if using) and greens.
  3. Serve in large bowls topped with onion, ginger and sesame oil.

Serves 6

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Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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