Job's Tears

Job's Tears Brown Rice Congee

When combined with brown rice, it makes a tasty congee that may be used as a main dish for breakfast or an accompanying grain dish for lunch or dinner.

Ingredients:

• 30g (1 cup) uncooked brown rice
• 180 g (1 cup) Job's Tears seed
• 2.2 litres (8 cups) water

1. Wash the brown rice and Job’s Tears in a couple of changes of water until the water runs clear and drain. Combine all the ingredients in a non-aluminum pot and soak overnight. (Ceramic pots are the best choice for herbal tonics)
2. Bring ingredients to a full boil. Reduce the heat to low and simmer covered, for 1 hour until the mixture begins to thicken. Remove from the heat and serve.

Savoury version: Add salt and a dash of sesame oil to individual serving bowls, then ladle the hot congee over and stir. Garnish with chopped scallions.

Sweet version: Add a little brown sugar, honey or maple syrup to individual serving bowls, ladle the hot congee over and stir.

Use 4 tablespoons of wild rice and 150 g (¾ cup) of brown rice for a richer taste and extra nutritional benefit. Chicken broth may be used instead of water to soak and cook the congee; in this case, soak the herb and grain in the refrigerator to keep the broth fresh.

Traditional Korean Juk (Porridge Soup)

Ingredients:

• 2 cups Job's Tears powder
• 1 cup of pureed sweet potato
• 1 cup of pureed pumpkin
• 1 cup of pureed apple
• 1 cup of pre-cooked beans (kidney, turtle, etc.)
• 5 cups of water
• Salt to taste
• Sweetener to taste (brown sugar, maple syrup, etc.)
• Chopped nuts (pine, almond, peanut, etc.)

This can be made with a combination of rice, bean and/or nut powders.

Method:
1. Chop sweet potato, pumpkin, apple and put into a pot with water, boil until soft.
2. Drain water and pour into a blender with pre-cooked beans.
3. Add Job's Tears powder to 5 cups of water and simmer on medium heat. Continually whisk until mixture reaches a boil.
4. Stir puree into Job' Tears mixture and bring back up to a boil. Remove from heat but stir 2 more minutes to keep porridge smooth.
5. Flavor with salt and sweeten to taste. Sprinkle with pine nuts or other delights.