Learn to make these nourishing grain dishes for the cooler days ahead
When a macrobiotic counselor recommended congee for me decades ago, I was so overwhelmed by all of the changes he had prescribed that I just never got around to making the congee happen. That consult was one of the first experiences that empowered me to use food to support my good health, so I’m certainly grateful for it … read more on Congee from Terry Walters’ ‘Nourish: Plant-based Recipes to Feed Body Mind and Soul’ here.
Jasmine Congee with Leeks, Shiitakes, and Crunchy Chile
A gentle and sweet congee with added kombu for minerals and umami, shiitakes and leeks for heart health and immune support, and a little crunchy heat for this savory and delicious one-dish meal.
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