Beet Congee with Horseradish

Preparatory workFor the rice congee, cook whole grain rice with water in a ratio of 1:10 for 5-6 hours on low heat. Cut the precooked beet into small cubes. Chop the walnuts into small pieces. E Heat vegetable soup in a pot on the stove M Add rice congee and grated horseradish. W Add salt. H flavor with a splash of vinegar F and add the diced beet.

Simmer a bit, stirring constantly so nothing burns. Dry roast the chopped walnuts in a hot pan without oil. Arrange the hot beet congee in bowls. E Now sprinkle the walnuts over the congee and serve.

EffectBlood and Qi building, stomach, spleen, kidney and lungs strengthening, warming Recommendationfor general strengthening, for blood deficiency, shortness of breath, fatigue, cold and digestive problems.

Preparation Tip:

Cook a week's supply of rice congee right away and pour it into jam jars. Sealed, the congee keeps well for 1-2 weeks in the refrigerator.

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