Kicheree is a sort of invigorating spicy soup, featuring mungbeans, rice,
onions, garlic, ginger and spices. It provides a very easy-to-digest
balanced protein that is ideal for rebuilding strength during and after
illness. When I am starting to feel under the weather, one of the first
things I do is get a pot of kicheree going. It is easy to make, keeps in the
refrigerator for about 4 days, and is so nurturing and feels so good going
down! You can decrease or increase the spices according to your taste.
To make 1 gallon (about 10 servings)
4 quarts pure water
¾ cup mungbeans (organic are definitely best)
1 ½ cups basmati rice (organic if available)
2 onions, chopped
½ cup chopped, peeled, gingerroot
¼ cup chopped garlic
1 tsp. ground black pepper
½ tsp. ground cardamom seeds (optional)
1 ½ tsp. cumin seeds
1 tsp. crushed red chilies
2 Tbsp. ghee (very clarified butter) (optional)
salt, Bragg Liquid Aminos, or tamari soy sauce
Bring water to boil in a 6-quart pot. Thoroughly clean and rinse beans and
rice. Add mungbeans and rice to pot. As the other ingredients are chopped
(it's fine to chop ginger and garlic together in food processor), add them
to the pot. Add spices. Cook over medium-high flame until beans and rice are
completely soft (total cooking time is about 1 hour), stirring occasionally.
Add water as desired for thinner consistency.
Add ghee (clarified butter) and salt (or Bragg Liquid Aminos or tamari soy sauce) to taste.
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