Immune Boosting Vegetable Congee
Recipe type: Congee
Cuisine: Food is medicine
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 cup brown rice
  • 10 cups water
  • ½ cup astragalus root or 7-10 pieces of sliced root
  • 1 tbsp. ginseng root powder or 5-6 slices of dried root
  • 2 tsp. sesame oil
  • 1 medium onion, peeled and sliced thin
  • 4-5 shiitake mushrooms de-stemmed and sliced thin (save stems)
  • 1 inch ginger, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 3-4 bok choy leaves (or other leafy greens), sliced thin
  • 6 tbsp. white miso
  • 2-3 scallions, minced
  1. Bring rice, water, astragalus root and ginseng root to a boil.
  2. Lower heat to simmer and cover – leaving the lid slightly askew to let some of the steam out.
  3. Cook one hour.
  4. In a separate soup pot sauté onions, mushrooms, ginger, and garlic 3-4 minutes.
  5. Add to those vegetables, the cooked congee.
  6. Dilute miso in a small amount of congee water, and add it to the rice-slurry with the bok choy.
  7. Cover and simmer 2-3 minutes.
  8. Garnish with scallions.
  9. Remove the astragalus before eating - it can be too fibrous.
Recipe by Andrea Beaman at