In the east, congee is a traditional rice porridge. It is bland and often served to people recovering from influenza. In a more robust form, congee can be fortified with vegetables, herbs and spices, to enhance its health benefits.
Souped Up, Healing Congee
- 6 c vegetable stock
- ¾ c frozen corn
- ¾ c carrot, sliced
- ¾ c celery, sliced
- 10 crimini mushrooms, quartered or sliced
- ⅓ c dried black beans (or yellow lentils)
- ⅓ c farro (or barley)
- ⅓ c quinoa (or millet or brown rice)
- ⅓ c soy sauce, low sodium
- 1 TBSP powdered ginger
- 1 TBSP powered tumeric
- 1 TBSP Better than Bullion Organic Vegetable Base, Reduced Sodium
- 1½ TBSP fresh ginger, grated finely
- 2 cloves garlic, minced
- ½ tsp salt
- 1 TBSP Better than Bullion Organic Garlic Base, Reduced Sodium
- ½ tsp cracked pepper
- scallions, sliced thin, greens and whites
- cilantro "confetti"
- toasted sesame oil
- Place the congee ingredients directly into your Instant Pot.
- Close the lid and set the steam release to sealing.
- Use the porridge setting and adjust the cooking time to 60 minutes.
- Grab a cuppa' tea or a Hot Toddy and get a good book. Curl up with a blanket in your favorite chair. If you have a fireplace, invite me to join you!Including the time to pressurize and depressurize, dinner will be ready in about 90 minutes.
- When the soup is finished, let the pressure release naturally.
- Toppings are optional. I recommend you to limit yourself to one or two, depending on your mood.
- black beans (turtle or adzuki), yellow or green lentils, yellow or green split peas
- quinoa or brown rice
- farrow, millet or barley
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