Easy Cozy Congee | Clean Eating

1. In a 5-quart slow-cooker insert, combine water, broth, rice, white parts of onions, ginger and turmeric. Cover and cook on high for 4 ½ hours or on low for 7 ½ hours, or until grains are broken and mixture is thickened.
2. Stir in sesame oil and tamari (if using). Divide among bowls and top with remaining chopped green onions and your choice of garnishes. As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

Make Ahead: Cover the cooled congee and refrigerate for up to 4 days.

Chef’s Tip: To peel ginger, hold the root in one hand close to the pointed base of a spoon to obtain a good amount of pressure and scrape the skin. The edge of a spoon won’t dull like a paring knife or vegetable peeler dealing with the ginger fibers and is able to get around the knobbly shape.

Add a Protein: To make this recipe heartier, add 4 bone-in, skin-on chicken thighs. After cooking, remove the skin and bones and shred the chicken. Stir in chicken and serve with desired garnishes.