FOOD AS MEDICINE
Congee is a traditional rice dish made with 4-5x the amount of cooking liquid such as broth with long grain rice to form a porridge. This nourishing dish can work to solidify bowel movements if dealing with diarrhea while providing nourishment and therapeutic nutrients from the bone broth plus anti-inflammatory turmeric and ginger which can aid in reduction of nausea. For persistent diarrhea, eat Congee three times a day or more, plus fluids. The use of organic sea salt in this recipe provides the highest spectrum of electrolytes vs. plain table salt which is sodium chloride!
INGREDIENTS
1 cup long grain white rice
3 cups bone broth
3 cups water filtered water
1 teaspoon sea salt
1 Tablespoon fresh turmeric, peeled and minced
1 Tablespoon fresh ginger, peeled and minced
Ghee or Coconut oil if desired for serving
Green onions if desired for serving
DIRECTIONS
In a large stockpot, bring the rice, bone broth and water to a boil. Add the sea salt and the minced turmeric and ginger. Cook until soft for about 40 minutes. Let thicken for 15 minutes. This will be the consistency of thin porridge or thick soup. If desired, top with a generous spoonful of ghee and sprinkle with sesame seeds and green onions.
Note: to make this a nourishing meal, serve with 3-4 oz pulled chicken or add 2 scoops collagen protein
Makes 4 servings
Nutrition per serving: 115 Calories, 1g Fat, 22g Carbs, 9g protein
