Brown Rice Congee
Brown Rice Congee
Traditionally a thin watery porridge consisting of a handful of rice simmered in 5-6 times the amount of water, cooked in a covered pot for 4-6 hours.
Brown rice congee is a diuretic, thirst-quenching and nourishing. Especially good for nursing mothers. Helps calm the nervous system, stem cravings and support the sinuses so you feel less congested and susceptible to seasonal allergens.
Congee is easily digested, tonifies the blood, is cooling and nourishing and fills you up.
You will need:
Brown rice (can substitute with millet, spelt or other grains)
Kombu seaweed
Sea salt
Roasted pumpkin seeds
Nori seaweed sheets (make crunchy by passing over a gas flame then crumble up)
Preparation:
Dry roast 1 cup brown rice – gives a nice nutty flavor to the porridge
Simmer brown rice in water for as long as possible
Add a stick of kombu for the duration of cooking (it will disintegrate) & pinch of sea salt
(gas is preferable, Congee gets better with time, simmer on low for 4-6 hours)
Crockpots work well for Congees if you have one.
Medicinal benefit and dose:
Have a generous serving at breakfast for lasting sustenance and nourishment. Make enough Congee and condiments to last a couple of days.
Sprinkle toasted condiments as desired – dry roasted pumpkin seeds, nori flakes.
* Roasted pumpkin seeds are good for treating nausea and expelling worms, particularly round and tapeworms. Also valuable source of zinc and omega-3 fatty acids. Nori clears lung heat and congestion and yellow/green phlegm, helps with high blood pressure and aids digestion.
Best during winter to warm you up and support the nervous system, bladder and kidney energies. The intestines also appreciate the moistening and cleansing effect of Congee.
