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Buckwheat Congee

Ingredients:

  • 1/4 cup buckwheat hot cereal
  • 3/4 cup water or chicken broth (add more for desired consistency)
  • 2 Swiss chard leaves and stems, chopped and separated
  • 3 mushrooms
  • 1 green onion, chopped
  • 1 egg, soft boiled
  • 1-2 tbsp coconut aminos
  • 1 tsp ghee or sesame seed oil
  • salt to taste

Directions:

  • (Optional) Soak buckwheat overnight.
  • Bring water and a pinch of salt to a boil.
  • Slowly stir in buckwheat and reduce heat to medium-low. Cook for 10 minutes, stirring occasionally. Add more water/broth until desired consistency is reached.
  • While buckwheat is cooking, heat 1 tbsp avocado oil and saute Swiss chard stems and mushrooms for 3-4 minutes. Add Swiss chard leaves and cook for 1 more minute.
  • While buckwheat and veggies are cooking, boil 1 egg in water for 3 to 5 minutes. Remove from heat and run egg under cold water and remove shell.
  • Pour buckwheat into a bowl. Top with sauteed veggies, soft boiled egg, chopped green onions, ghee/sesame seed oil, coconut aminos and salt to taste. 

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