Ingredients
Congee
- 1 cup brown rice rinsed and drained
- 9 cups chicken or veggie broth
- 2-4 T coconut oil, ghee or olive oil
- 2-4 garlic cloves, minced or grated
- 1 inch of ginger, minced or grated
- 1-2 t sea salt
Topping suggestions, the options are endless
- Scallions, chopped
- Lime juice, freshly squeezed
- Jammy egg
- Chili onion olive oil
- Tamari
- Miso
- Veggies roasted, sautéed or steamed
- Cooked tofu, beef, pork, chicken or fish
Instructions
- (Optional) in one pot heat broth to a gentle simmer
- In a second pot heat oil or ghee, and sauté garlic and ginger 1-3 mins
- Add rice to sautéing pot and turn rice to cover grains in oil. 30-60 seconds
- Cup by cup, ladle simmering broth to rice pot. Stir to avoid sticking
- Bring to a boil, stir, cover, and reduce heat to low
- Cook for 1.5-2 hours, stirring occasionally
- Stir in salt to taste and cook 5-10 more minutes uncovered
- Ladle into bowls and top with savory, preferred and personalized toppings
Lastly
Congee will keep in the refrigerator for five days, and freezer for three months. Refrigeration will thicken congee. To reheat, add a little water broth for each serving, stir and bring to a gentle simmer. I prefer my congee on day two as it becomes thicker, creamier, and more like porridge, less like soup. Delicious for breakfast, lunch and dinner.
Simple and versatile, low and slow simmered grains have been a long-time staple in human history. Cookbook author, Eileen Yin-Fei surmises that congee has been enjoyed throughout Asia likely since 1000 B.C. Keep simmering and serving this comforting, nourishing and delicious classic.
the wildwise 