What drew me in about this dish was how much it reminded me of the jook (粥, congee) that my mom used to cook for the family. Like kitchari, jook is rice porridge that’s easy to digest, so you can serve it to young children or the sick. People also find jook very comforting as it usually evokes memories of childhood. This particular kitchari recipe comes from Gena Hamshaw’s beautiful cookbook, Power Plates, a collection of 100 nourishing vegan meals. Gena is a certified nutritionist and the talented mind behind The Full Helping, one of my favorite vegan blogs. I was so excited about this cookbook when she first told me about it over a year ago, and I’m glad to finally have a copy in my hands! For any of you who are interested in incorporating more plant-based meals to your diet, check out Gena’s Power Plates!
COOKING NOTES FOR THE KITCHARI RECIPE
Cooking Time: The amount of time you need to simmer the kitchari depends on your stove. I simmered it on low for 20 minutes on one of my larger burners and the kitchari was thick (like what you see in the photos). It was exactly the right texture that I wanted it to be. It may take a few more minutes if you are cooking over a smaller burner. If your kitchari is looking too thick, simply add 1/2 cup of water and stir to incorporate. Continue adding more water, 1/2 cup at a time until you get the desired consistency.Leftovers: The rice and beans in the kitchari continue to absorb liquids as it cools. If it becomes too thick, add a light drizzle or splash of water to thin it out.
LOOKING FOR MORE RICE DISHES?
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