Brown Rice Congee with Shiitake Mushrooms and Greens

SP QI XU - Nina Gaglio

Serves 4

1 teaspoon vegetable oil

2 garlic cloves, thinly sliced

1-inch piece ginger, thinly sliced

1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)

1 cup long-grain brown rice, rinsed and drained

9 cups water

4 ounces greens, thinly sliced (can use kale, Chinese broccoli, broccoli raab, broccolini.

1 teaspoon soy sauce.

Brown Rice- Sweet, Sl. Warm, SP, ST. Supplements qi, soothes stomach, drains damp.

Shitake (Mushroom) – Sweet, Neutral, LU, SP. Supplements spleen and stomach, rectifies qi, transforms phlegm, boosts wei qi.

Broccoli- Sweet, Sl Bitter, Acrid, Cool, SP, LV. Strengthens spleen, clears heat, promotes urination, nourishes liver blood.

Ginger-Warm,Acrid, LU, SP, KD. Release exterior WC, stop nausea/vomiting, reduce inflammation, detoxify.

Garlic- Hot, Acrid, LU, SP, ST. Detoxifies meat and seafood, kills worms, removes stagnant food or blood, reduces abscess, dispels cold.

Vegetable oil– Sweet, Neutral, nourish blood and yin.

Water-Nourish fluids.

Overall, this dish warms the stomach and strengthens the spleen, nourishes yin and fluids and supplements qi. (Recipe modified from The Kitchn.com)