Congee to Heal the GutCongee (kahn-jee) is known for support of the gastrointestinal tract as it is easy to digest and soothes the mucosal lining. I find it an especially useful addition for patients with upset stomach or gastritis (does not take the place of medical treatment). It can also be used when fighting the common cold as it is served warm and nourishes without any heaviness.Although congee can be made with many different grains, I suggest using rice. Jasmine or basmati are my favorites but any unprocessed white or brown rice will do (no “minute” rice products).Ingredients:ricewater or brothgreen onionsgingerbuttersalt or soy sauceDirections:add 1 part rice to 9 parts water (broth can be used instead of water for extra flavor and nutrition)add the rest of the ingredients and bring to boilsimmer for 90 minutesserve hotAside from the rice and the water, all other ingredients are optional. Ginger is the most important ingredient for those with gastrointestinal complaints. You can add anything to congee, including meat, but it’s best to keep it simple and amounts low for ease of digestion. Traditionally, this was cooked overnight.Note Regarding Carbohydrate Content:One cup of congee made with 1 part rice to 9 parts water has approximately 13 grams of net carbs, assuming white rice and typical cooking yield. This can vary slightly based on the rice type (e.g., brown rice has more fiber and slightly different carbs) and exact water retention. If broth or additives like ginger are used, they typically don’t significantly affect net carbs unless sugary ingredients are added.#recipes

#For Patients