Porcini Rice Congee

Preparatory workFor the rice congee, put on about 600 ml of water, bring 100 g of rice to a boil in it and cook on low heat for 4-5 hours, covered, to a porridge. You can store this porridge in screw jars in the refrigerator for up to a week and process it in different variations. Here is the variation with porcini mushrooms:M Bring the rice porridge to a boil withW vegetable soup and 1 small piece of seaweed. H Flavor with a sip of white wine and sprinkle in half of the chopped parsley. F Add 1 sprig of thyme as well as E dried porcini mushrooms and simmer. M Add a thin slice of gingerW and add more salt if needed.H Sprinkle with the remaining parsley and serve hot.Effectstrengthens the center, builds qi and juices, protects the stomach and intestines. Recommendationafter illness, digestive weakness, as a hot breakfast or light dinner, spleen qi deficiency, fatigue and mucus diseases.

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