Recipe: Ginger Congee, Kate-Style

Written By James Williams

Serves: 4

Winter warmer or summer sizzler? Congee is a great dish to enjoy at any time of the year – and this is how I like to make it, using Little Acre Bone Juice. I like my congee strong and warm, so I grate my ginger into the dish – but if you’d like a subtler ginger taste, simply chop it into rough chunks and then remove before eating.

It’s also possible to create a sweet version from this base recipe! Replace the Bone Juice with water and add cinnamon, cardamom, turmeric, honey and ghee, to taste.

– Kate

Follow Kate on Instagram @sol_yoga._

Flavour & Nourishment (Optional)

  • Thumb size chunk of fresh turmeric, grated or 1 tsp of turmeric powder

  • Chopped kale (add towards the end)

  • Dried local porcini

  • A crack of pepper

Base Ingredients:

  • 2 big chunks of ginger, 
    either roughly chopped or finely grated

  • ½ cup of brown long-grain rice

  • ½ cup of white long-grain rice

  • 1 cup of barley (alternately, increase rice to ¾ cup each)

  • 7 cups of water

  • 3 cups of Little Acre Bone Juice 

  • 1 tbsp ghee

  • Soy sauce or tamari to taste

  • Salt to taste

Method

Pop base ingredients and flavour/nourishment additions into a slow cooker and cook low and slow for six hours. Check-in occasionally and stir.

To Serve

Add topping(s) of your choice. I like:

  • A sprinkle of toasted sunflower and sesame seeds

  • A splash of soy sauce or tamari to taste

  • A dash of sesame oil

  • A soft poached egg

  • A sprig or two of coriander

  • A sprinkle of fresh or dried chilli

That’s it! Serve and enjoy.

James Williams
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