Late Winter Congee
In case you didn't get your hands on a copy of my recipe in Edible Vineyard you're going to want this to get you through the last dog days of winter that sneak up on us between those tantalizing days of springtime promises.
This warming soup is gentle on the digestive system and can also be used for an easy and delicious reset or as a balm when you are run down or ill.
The sweet qualities of the rice and the grounding nature of the broth are very soothing to vāta dosha, as they build and nourish, ballasting health against the elements of late winter.
The garnishes are particularly supportive in clearing congestion and respiratory stagnation with invigorating herbs. You can double this recipe and reheat for future meals, just be sure to add more broth as it tends to congeal once it cools.
For Congee:
2 quarts Vāta bone broth or chicken or vegetable broth
4-inch piece fresh ginger, smashed
4 cups cooked Basmati rice
Fresh ground black pepper to taste
For Garnish:
For Garnish:
4 Tbsp. toasted sesame oil
6 cloves garlic, sliced paper thin
sea salt, to season
3 scallions, green parts thinly sliced
1/4 cup cilantro leaves, roughly chopped
Cracked black pepper, to garnish
To Make:
In a medium pot, bring stock, rice, ginger, and black pepper to a boil. Reduce to a simmer, cover halfway. Let cook for 25-30 minutes or until the rice has broken down and the soup has thickened to a light porridge consistency. In a small saute pan over medium heat, heat the sesame oil until it shimmers. Add sliced garlic to the pan and stir constantly until it is golden brown. Quickly turn off the heat and remove the garlic from the pan and drain on paper towels. Season with sea salt. Reserve sesame oil. Ladle congee into bowls and garnish with toasted garlic, scallions, cilantro, a drizzle of warm sesame oil, and some more cracked black pepper.