I was first introduced to congee at my yoga teacher training on Kauai, Hawaii and grew fond of this simple, sattvic dish.
Sattvic foods are perfect for yogis or anyone looking to bring balance to the body and calm the mind. Sattvic foods are simple, pure, whole foods, that heal and nourish the body.
This spin on the traditional dish involves an egg, but of course you can leave this off if you prefer a vegan, gluten-free, more sattvic version.
The addition of the Japanese sesame seasoning, furikake (learn how to make your own here!) gives a bit more complexity to the dish and the fresh herbs, lend a burst of flavor.
Feel free to mess around with the toppings and consistency and enjoy as a savory breakfast…or lunch… or lazy dinner that can be cooking while you go about your life.
Then simply dress up your congee up when you’re ready to sit and enjoy a nourishing meal alone or with family and friends.
Recipe serves 4. Recipe inspiration by Thea Baumann.
4 cups veggie stock, chicken stock (for non-vegetarian version), or water
6 garlic cloves, minced or crushed in garlic press (optional)
1 (3-inch) piece of fresh ginger, grated on a mirco plane or minced
3 Tablespoons toasted sesame oil or ghee (more for garnish)
2/3 cup white basmati or jasmine rice
2-4 pinches of salt (depends on how salty your broth is)
1/2 teaspoon dried turmeric (or 2 teaspoons minced fresh turmeric)
Poached or fried egg
Red pepper flakes
Combine stock (or water), garlic, ginger, sesame oil, rice and salt in a medium saucepan. Bring to a boil, partially cover and simmer over very low heat for 30-40 minutes (until rice breaks down and consistency is soupy). Stir occasionally as to prevent sticking. When rice is done (or just before) fry or poach your eggs. Pour congee into bowls, top with an egg and garnish with optional ingredients above.