healing vegetable congee

Congee is a traditional healing food in Chinese medicine that is easy on digestion. We created our version of congee at the request of one of our star health coaches, Jessica, who often recommends it to cleansers who struggle with gas and bloating. Although often enjoyed for lunch or dinner, it’s perfectly suitable for breakfast, too. We choose to keep it vegan, but feel free to swap in bone broth for extra digestive support.

Yield 2 servings
Prep Time 15 minutes
Cook Time 80 minutes
CLEANSE

2 tbsp olive oil

½ cup thinly sliced scallions (white and green parts)

2-in piece fresh ginger, peeled and thinly sliced

2 large cloves garlic, thinly sliced

1 tsp ground turmeric

½ cup uncooked short-grain brown rice, rinsed

5 cups Veggie Broth or low-sodium vegetable broth

1 tsp Himalayan pink salt

Freshly ground black pepper, to taste

3 medium carrots, diced

¾ cup sliced shiitake mushrooms

1 bunch lacinato kale, stems removed, cut into ribbons

¼ cup chopped fresh cilantro, to garnish

1   In a small Dutch oven, heat the oil over medium heat. Add the scallions, ginger, and garlic, and stir for 2 minutes or until fragrant. Add the turmeric and brown rice, and stir to combine. Add the vegetable broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, covered. Cook for about 1 hour, stirring often.

2   When the rice is cooked and the mixture thickens, add the carrots and mushrooms, cover, and continue cooking for 10 minutes. When the carrots are tender but still firm, add the kale, stir to combine, cover, and cook an additional 8 to 10 minutes. Taste and adjust salt and pepper to your liking. You can also add more vegetable broth for a more soup-like consistency. Serve garnished with cilantro.

variation

If not cleansing, top the congee with a hard-boiled egg or shredded chicken.