Ingredients

1 cup rice (can be white, brown or sushi rice)

10-12 cups of water (or stock)

*This can be any stock of your choosing—veg., chicken, beef.

¼ cup goji berries (preferably organic)

2 pc. astragalus root (Huang Qi is the Chinese name)

*This can be found in Asian supermarkets.

2 cloves of garlic minced

1” piece of fresh ginger, peeled and minced

1 Tablespoon vegetable oil

Sliced green onion for garnish

Kosher salt or sea salt to taste

 

Traditionally known as hsi-fan or “rice water,” congee is eaten throughout China and makes an excellent main or side dish. It is a thin porridge consisting of rice simmered in water or stock until the rice is well broken. This is an easily adaptable recipe so once you get the hang of it, you can add other ingredients and experiment. Although rice is the most common grain used for congee, other grains such as millet, and spelt are sometimes used.

 

Directions

Begin by washing the rice three times. Add the 10 cups of water or stock to a large pot and bring to a boil. Add the rice, goji berries and astragalus root and turn the heat to low for approximately 30 minutes—more or less water or stock can be added to adjust consistency. In a separate pan add tablespoon of Vegetable oil on med heat then add the garlic and ginger. Cook until fragrant and slightly golden color. Add to the cooking congee and add salt to taste.  Remove the slices of astragalus root and discard. Slice the green onion separately and add as garnish.

This can be separated into smaller containers and frozen for meals throughout the week.

 

Enjoy!