1/4 C white rice 1/4 C brown rice—Cracked—toast in dry pan for a few minutes until you smell the nuttiness. 6-7 Cups bone broth or water. 1-2 tsp sea salt to taste
Cook in crock pot for 6-8 hours ( or overnight). Eat plain or with additions listed below.
Congee is traditionally made from rice but can be substituted with other whole grains such as quinoa, barley, millet, buckwheat or spelt.
Additions: Root vegetables: Cooked sweet potatoes, beets, carrot, celery, etc. Nuts and/or their butters. Tahini is good, too. Dark Green leafy veggies. (Kale, spinach, chard) Spices: cinnamon, ginger, cardamon, miso, wakame seaweed. Beverage: Almond, hemp, rice or goat milk. Sweetener: Small amounts of raw honey or maple syrup. Only if necessary. Fruit: Add dried fruit in the beginning of cooking or serve with fresh fruit. Small amounts. Meat: Small amounts in bite sized pieces. Beans: Adzuki or mung beans—depending on season.
Here's an example using black forbidden rice and adzuki beans served with steamed kale, roasted chicken breast, sauerkraut and a sunny egg.