Congee
Congee
Yield 1 quart
Ingredients
- 7 cups Bone Broth or Vegetable Broth
- 1 cup White Rice
- 1/2 tsp Sea Salt
- 1 inch Ginger, peeled & thinly sliced
- 6 whole, optional Jujube Dates
- optional Sesame Seed Oil, to garnish
- optional Egg Yolk
- optional Fresh Herbs
Instructions
- In a large pot, stir in the broth, rice, salt and ginger.
- Bring to a boil.
- Reduce to a simmer.
- Stir occasionally and cook for 40 minutes to 1 hour until the congee has thickened.
- If using, pit and quarter the jujubes and add within the last 10-15 minutes of cooking.
- Salt to taste.
- Serve warm with your choice of garnishes.
- The egg yolk can be added on top or stirred in.
- Store leftovers in the fridge and enjoy regularly as nourishing snack or full meal.
