By Teresa Cutter
What's great about it
When I’m feeling a little run down and need nourishing comfort food, I head to the kitchen and make my congee. Slow Cooked Brown Rice Congee With Ginger + Shallots which is featured in my cookbook Purely Delicious is the perfect warming dish to keep you feeling healthy. Serve steaming hot in generous bowls, enjoy the goodness and instantly feel the healing benefits of this magnificent yet simple soup. Ginger is a potent detoxifying and antiviral herb that helps the body get rid of toxins, stimulates circulation and boosts your immune system. It’s regarded as a natural antibiotic for the body and helps to reduce congestion and mucous production. Brown rice is kind to the digestive system and great for people with food sensitivities. It is rich in B vitamins for energy and nurturing for body and soul.
180 g (6 oz) organic brown rice
2 litres (64 fl oz) water or vegetable stock
1 spring onion, sliced
1/4 teaspoon cold pressed sesame oil
Pinch shichimi togarashi (see notes)
Accompaniments (allow each person to choose)
fresh ginger, sliced
wheat free - tamari soy sauce
ground or fresh turmeric
- Place rice into a pot and dry-roast over a low heat until fragrant, but not coloured.
- Pour over the water or stock and bring to the boil.
- Reduce heat to a simmer, cover and slow-cook the rice, stirring regularly for 1 hour or until rice is soft. The end mix should look creamy.
- Spoon into generous serving bowls and garnish with shredded ginger, tamari, coriander, sesame oil, shichimi togarashi and turmeric if using.
Notes and Inspiration
Brown rice can be replaced with quinoa, barley or whole oat groats.
A light sprinkle of fried shallots can be used for extra crunch and texture.
Use chicken stock in place of water or vegetable stock – add poached organic chicken, fish or a beaten egg for added protein.
Shichimi togarashi is a traditional Japanese seasoning with a hot chilli bite. It contains sea salt, chilli, white poppy seeds, golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Sichuan pepper and lemon myrtle.