Brown Rice Kitchari

Stage one Kitchari:
Wash the grain under running water until water runs clear. In a saucepan add grain with 5-6 times the water. Add the turmeric and grated ginger, simmer for an hour with the lid on or you will lose too much liquid, if that happens just add a little more water.
You can substitute a little Basmati rice (which is a low GI rice) if you wish to lighten the Kitchari a little, but these days I think it is best to eat total complex grains. If you boil for a little longer no one will know that it is brown rice.

Stage two Kitchari:
Slight changes in the spice combinations make a pleasant surprise each meal. But remember better too little than too much! Simmer the ghee with a little chilli. Scoop out the chilli as you have captured the warm pungent energy. Add the black mustard seeds allowing them to pop before adding the cumin and fenugreek, stir for 30 seconds before adding the asafoetida. Immediately add the mixed veggies, stir fry for three minutes, add to the main
stock of almost cooked grains (You can tell that they are cooked when they begin to dissolve). If the grains are getting a little dry add whey or water. Please note, whey is great but grains will not cook in whey.

However, for flavour and nutrition you can add whey when the grains are soft and dissolving. Simmer away for 10-15 minutes. If you want the Kitchari to thicken a little, leave the lid off, checking that the bottom of the pot doesn’t burn.

I like Kitchari fairly liquid, close to a very thick soup. It is very tasty and easy to digest. Kitchari is an excellent food to aid recovery from illness, for strength and general health. I call a meal Kitchari when it borders a very thick soup “pre-digested complex carbohydrate and total protein power food”.