Wednesday, July 20, 2011

Comforting Congee

This simple rice soup is easily digested and assimilated.  In China it is traditionally eaten as a breakfast food. Ingredients are chosen for their specific medicinal properties. The chicken and broth, for example, builds strength and are especially good for wasting illnessess and injuries. The ginger and cumin all boost flavor and aid digestion plus each offers other medicinal properties.
Congee is easy to make in a crock pot. Put up the soup before going to bed and awaken to this satisfying porridge.  Or, put it up before going to work and the soup will be ready when you come home.
*Note: Can also be made on the stove top.  Bring all ingredients to a simmer, cover and turn low for about an hour, making sure not to let it boil.

4-6 cups broth, preferably homemade (soupy vs: thick porridge)
1/2 cup jasmine or basmatiti white rice
1 slice ginger root
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
Optional: GP-friendly vegetable(s) of your choice (chopped carrots, sweet potato, winter squash, mushrooms, etc.)

Slow Cooker
Stir all ingredients in slow cooker and cook on low overnight for breakfast or during the day for dinner.  Before serving, remove ginger slice.  When not tolerating food well, take in small portions of soup throughout day.  For a meal, I like to add an egg in the morning, a bit of soy sauce or coconut aminos and a tsp of coconut oil.  You could also add more water and a bone-in chicken breast as a full meal for dinner.   Or, if you have leftover chicken, turkey or white fish they are great add-ins as well.
Vegan options can include tofu or unflavored protein powder of choice.  

Use the same ingredients and bring to simmer in saucepan.  Set to low, cover and allow soup to cook for 1 to 1 1/2 hours.  

For additional information and ideas check out Paul Pitchford's book titled Healing with Whole Foods or go to