Cold Fighter Soups3/6 from Natural Health Oct 2000

[Guest guest]

Sizzling Scallion- Garlic Congee with Echinacea

serves 6

 

2 echinacea tea bags

4 1/2 cups veg broth

3/4 cup short grain rice

1/2 lb shiitake mushrooms, destemmed, sliced thick

1 Tbs chopped fresh ginger root

1/2 lb bok choy, chopped

2 tsp soy sauce

salt

2 tsp canola oil

12 medium garlic cloves, minced

6 scallions, trimmed & minced

 

Bring 4 1/2 cups water to boil in a soup pot. Add tea bags and let

steep, covered, for 5 mintues. Remove bags. Add veg broth to tea.

 

Rinse rice under cold water until milky liquid runs clear. Add tot

ea-broth mixture, along with mushrooms and ginger root. Bring to

boil, reduce heat to low, and simmer, partially covered, for 40

minutes, stirring often.

 

Add bok choy. Cook 10 more minutes, stirring often, or until bok choy

is tender. Stir in soy sauce and season with salt to taste.

 

Heat oil in a small non-stick skillet. Add garlic and scallions,

saute for 1 minute. Spoon congee into bowls and top with

garlic-scallion mixture.

 

Per serving: 176 calories, 4 g protein, 2 g fat, 36 g carbohydrates, 3

g fiber, 299 mg sodium, 60% vitamin A, 47% vitamin C, 8% calcium.