Brown Rice Congee with Chicken is a comforting rice porridge that is perfect for the cold winter months. Since the rice in the congee breaks down in the pot for hours it is really easy to digest, therefore, it is a wonderful meal to give to someone with digestive upset. I like to top my brown rice congee with chicken, green onions, sesame oil, and tamari but you can use this recipe as a base for seafood or vegetarian congee. Congee (or Jook) is traditionally made in Asian cultures with white rice, but I use brown rice in this recipe to add nutritional value.

Are you looking for a nutrient-dense meal that is super cheap?

Soup is a super inexpensive way to get more veggies and nutrients into your diet. It is packed with healing herbs that can reduce inflammation, ease digestion, and provide antioxidant support. Studies have found that soup consumption can even help with weight management!

Jesse Lane Wellness Cookbook: Healthy Homemade Soups & Sandwiches contains over 30 holistically delicious soup and sandwich recipes (with stunning images) that are easy to prepare.

Click Here to Learn More

Health Benefits of Brown Rice

Brown rice is a whole grain, which means that it contains the endosperm (source of complex carbohydrates), bran (fiber and phytonutrients) and germ (essential fatty acids). The bran and germ have been stripped away from white rice making it solely a carbohydrate. Brown rice provides ample dietary fiber which helps you control your weight.  Its phytonutrients include antioxidants which control high blood pressure, scavenge free radicals and protect against kidney stones.

Brown Rice Congee takes 3.5 hours to make so make sure you have the time to relax and stay at home while the congee is cooking. Congee can also be made in a rice cooker under the congee setting or in a slow cooker. Brown Rice Congee will keep for a couple days in the fridge with the chicken and green onions in separate containers. When you heat it up you may want to add 1-2 Tbsp of water or chicken stock because the rice continues to absorb water in the fridge.

Brown Rice Chicken Congee

(gluten free, nightshade free)

Prep time: 5 min

Cook time: 3.5 hours

Serving size: 4

Ingredients:

• 5 cups organic chicken stock
• 1 strip of kombu
• 10 cups of water
• 1 inch of ginger, peeled and cut into 4 pieces
• 5 green onions, 2 cut into quarters, 3 finely diced
• 1 onion, cut in half with sections separated
• 2 organic chicken breasts
• 1 cup of brown rice
• 1 Tbsp miso
• 1 Tbsp sesame oil
• 4 Tbsp Tamari, or to taste

Directions:

1. Add chicken stock, kombu, water, ginger, 2 quartered green onions, onion and chicken into a large pot. Bring to a boil then lower heat and simmer covered for 30 minutes or until chicken is cooked through.
2. Remove the green onions, onion and chicken. Add rice and miso and bring to a boil, then lower the heat and simmer covered for 3 hours or until desired consistency. Occasionally stir the rice and check the consistency.
3. While the rice is cooking, shred the chicken and chop the remaining two green onions.
4. When the brown rice congee is ready, remove the ginger and kombu. Spoon the congee into a bowl and top with shredded chicken, green onion, a couple drops of sesame oil and tamari to taste.

Have you every tried congee? Share your favorite flavor or recipe in the comments section.