Congee

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.

---