January brought rain, snow and cold temperatures to California this year. But, as much as I love the cold, it also brings or can exacerbate illnesses. One day at work, I had a patient that was very sick and weak and hadn’t eaten for two days. Fortunately, this proved to be an easy fix when his sweet wife came in with one of his favorite dishes: chicken rice porridge. He ate it all up and had enough energy to get through the day. This post is dedicated to that couple who proved that food is not only the way to someone’s heart but also to their health and healing!
Chicken rice porridge can be made various ways. In my version, I add split peas into the rice mixture and omit monosodium glutamate (msg). This porridge is best when eaten on cold winter nights or mornings.
INGREDIENTS (serves 8-10)
- 3 lbs organic chicken drumettes
- 4 cups organic low sodium chicken broth AND 2 cups water
- 2 cups short grain rice AND 1 cup of split peas (rinse before using)
- 1 bulb of garlic, minced
- 1 medium organic ginger root, minced
- 1 medium organic brown onion, minced
- Extra virgin olive oil
- Himalayan salt & ground pepper
- Dash of turmeric (for color)
- Fried minced garlic
- Organic green onions, minced
- Organic radish, minced
- Organic eggs, hard-boiled and sliced
- Juice of fresh lemon
- In a large pot, on medium heat add: 3 tablespoons of evo, minced garlic, onions and garlic. Sautee until limp and onions appear translucent.
- Add chicken drumettes and stir until slightly brown.
- Add rice and split peas until slightly brown.
- Add chicken broth and water.
- Cover and bring to a simmer for 30 – 40 minutes until rice and peas are cooked through.
- Add Himalayan salt and ground pepper to taste.
- At this time, add more chicken broth depending on how you like the texture of your porridge.
- Thinner porridge – add more broth
- Ladle into bowls and garnish with: fried minced garlic, radish, green onion and egg.
- Finish it off with a squeeze of fresh lemon.
Enjoy and be well!