Healing Congee
I don’t know about you, but everyone around me right now is sick with either a cold, flu or gastro. As we approach winter, it’s so important to start nourishing our bodies and supporting our immune systems to prevent becoming sick.
This congee is absolutely perfect for when you’ve been taken down by a nasty virus, as it’s loaded with nutrients from the bone broth, ginger and reishi, and the over-cooked porridgey rice is easy for your digestive system to break down. It also is a great way to get some electrolytes and hydration in!
You can also add some shredded poached chicken to this to include some protein (poach it in bone broth too for added flavour/nutrients!)
Reishi (Ganoderma lucidum) is an immunomodulator, gastroprotective and an expectorant (helps to clear mucous) and is also antimicrobial and antiviral. This makes it the perfect addition to this recipe, but it has a strong bitter taste, so be careful not to add too much!
Ginger (Zingiber officinale) is an antiemetic (treats vomiting/nausea), anti-inflammatory, carminative (relieves flatulence) and is also an expectorant. Ginger also adds flavour as well as a wonderful warmth to the meal.
These two medicinal herbs make this congee so beautifully healing for our immune and digestive systems.
Save this one for a nourishing meal next time you feel like your body needs a bit of TLC. You could also have this with some shredded chicken for dinner, or poached eggs for breakfast (savoury porridge anyone?)
Ingredients
1 cup rice of choice (washed and drained) - I used a white short grain rice
1.5L of bone broth (I used homemade bone broth, or you can use a few tablespoons of a bone broth concentrate like Best of the Bone or Gevitry RX)
1/2 cup of water
A knob of grated ginger (or 1tbsp organic ginger powder) - keep some aside for topping
1.5 tsp organic Reishi mushroom powder
Pinch of sea salt (Celtic is my favourite)
3 spring onions (finely sliced)
Optional toppings: sesame seeds, turmeric, garlic, grated ginger, wakame seaweed powder, coriander, sesame oil, tofu or chicken breast
Method
Add the rice, reishi powder and grated ginger into a large pot with one litre of the broth. Bring the pot to the boil
Stir the mixture and add in the remaining broth as it starts to dry out
Allow to cook for 45 minutes (or until your desired consistency has been reached, adding broth/water as required)
Serve in a bowl with a sprinkle of spring onions, coriander, grated ginger and sesame seeds, or whatever else you’d prefer!
Let me know if you try this one!
