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Congee Guide
a nourishing breakfast for healing

About ADDITIONAL INGREDIENTS:

Congee is a traditional, highly nourishing Chinese
breakfast used for healing since the Han Dynasty
(206 BCE). Made with rice, other grains, and water,
eating congee is a simple and powerful way to
support digestion and overall health.
Congee can be made in advance in large quatities
for an easy breakfast every day of the week. Use
these guidleines to get you started. As you become
more familiar with the process, you'll likely find
that you can make adjustments in the recipe to
suit your own preferences. Like the smoothie, a
congee can be adapted to meet many varied
medicinal needs.
Base Recipe
Grain. If you decide to use one of these
grains, reduce the rice to 1/2 c each. Then
add 1 c. of: barley, buckwheat, cornmeal,
Job's tears, millet, OR quinoa
Vegetables + legumes. Pre-cook the veggies
and beans: beets, carrots, sweet potatoes,
adzuki beans, lentils, mung beans,
mushrooms, scallions (garnish)
Meat.: Fish may be added frozen. Pre-cook
all other meats: chicken livers, dark or light
chicken, pork, white fish; egg (on top)
Nuts + seeds: almonds, pine nuts, walnuts,
black sesame seeds, flax seeds, sunflower
seeds

MAIN INGREDIENTS: 3/4 c. long grain white rice, Seasonings: brown sugar, cardamom,
3/4 c. long grain brown rice, 10 c. water. turmeric, cinnamon, coriander, ginger, honey

Combine rice and water in a crock pot. Add in Broths: chicken, beef, bone, or vegetable
additional ingredients (to the right). Cook on low stock. Keep total liquid at 10 c.
setting for about 6 hours. Stir occasionally. Add
salt to taste. Portion it out in glass containers for
easy heating in the mornings. Dilute if desired
when preparing.