Cleansing Brown Rice Congee

• 1 teaspoon coconut /palm or Grapeseed oil
• 2 garlic cloves thinly sliced
• 1 inch ginger piece, thinly sliced
• 1 cup fresh shiitake mushrooms sliced, if substituting dried, pre-soak in hot water for 20 minutes
• 1 cup long-grain brown rice rinsed and drained
• 9 cups water or vegetable stock, home-made is best!.
• 4 ounces greens thinly sliced, can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.
• sauce
• black pepper or White
• 1 scallions a combination or all: thinly sliced, fried shallots, chopped fresh cilantro, lightly toasted pumpkin seeds, lightly toasted sesame seeds, boiled egg, real kimchi, in fridge section or homemade, real sauerkraut, in fridge section or home-made, wheat-free tamari or Bragg's Amino Sauce
• 1 tablespoon miso paste

1. Heat the oil in a large, heavy pot over medium heat. Saute the garlic, ginger, and mushrooms until the mushrooms are softened.
2. Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom.
3. After 1 hour, add in the greens.
4. Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.
5. Season to taste with salt or Tamari and pepper. Serve hot with the garnishes and condiments of your choice.
6. Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.
7. Eat breakfast, lunch, dinner and bedtime snack

coconut palm, garlic, ginger, fresh shiitake mushrooms, longgrain brown rice, water, use chinese broccoli, sauce, black pepper, scallions, miso paste

Taken from www.yummly.com/recipe/Cleansing-Brown-Rice-Congee-1346589 (may not work)