Equilibrium Natural Health

Congee for Gut Health

Posted on May 18, 2016

Congee with Vegetables

Makes 6-8 servings

Ingredients:

• 2 cups uncooked brown or white rice (white is better for those with poor digestion)
  
• 1 strip of Kombu seaweed
• 2 Tblespns of coconut oil (can use Ghee instead, unless dairy free)
• 10 cups vegetable, chicken or turkey stock
  
• 1 thumb-sized piece of ginger, finely chopped or grated
  
• turmeric root, grated
• 2 carrots, chopped fine
  
• ½ cup shiitake mushrooms, chopped (if available)
  
• 1 cup of kale/swiss chard/spinach/cabbage, finely chopped
  
• 2 tbsp tamari sauce
  
• 1 small bunch spring onions, roughly chopped
  
• bunch coriander, to garnish
  

To make this a vegetarian dish- substitute vegetable stock and consider adding 1/2 cup mung beans – which can add these at the beginning with the rice.

Directions:

Cook the rice in the slow cooker for as long as you can, 3 hours minimum, up to 12, topping up with liquid as needed. During the last hour of cooking, add the ginger, turmeric, carrots, mushrooms, greens and tamari. When cooked, garnish with spring onions and coriander.

Image courtesy of Keerati at FreeDigitalPhotos.net