Wellbeing with Nutrition
Nurturing the Mind and Body

Kitcherie, is a very satisfying dish which is soothing to the digestive system. It is a traditional vegetarian rice and bean dish eaten in India and Pakistan. This where the English dish kedgeree originates from. There are many variations and consistencies of kitcherie ranging from thin and soup-like to dry and firm. The thinner style kitcherie is traditionally eaten when one feels unwell but it may also be eaten to support detoxification as it is easy to digest.

I have adapted this dish to use sprouted beans and included homemade broth. Sprouting improves digestion and nutrient intake but requires further preparation. See how to sprout.


1 mug of basmati rice which have been pre-soaked 2-4 hours in water
1 mug of sprouted mung beans
3 mugs of bone or vegetable broth 
1 onion
1 garlic bulb
1 inch cube of ginger
1 tablespoon organic butter ghee (or other suitable saturated fat such as virgin coconut oil)
Fresh green chillie to taste (optional)
Some unprocessed salt such as celtic sea salt or Himalayan salt to taste (optional)
1 tsp cumin seeds
1 tsp mustard seeds (optional)
3/4 tsp turmeric powder
Handful of chopped coriander for garnishing


  1. Peel onion, garlic & ginger & chop onion into quarters
  2. Place onion, garlic and ginger into a food chopper & add a little water.
  3. If adding chillie then put the chillie in the chopper as well & process mixture until it is finely chopped.
  4. Melt ghee in a large pan & add cumin/mustard seeds. When the seeds begin to pop add the chopped onion, garlic & ginger mixture. Gently fry mixture until it softens, if it gets too dry & sticks then add a little water.
  5. To the onion, garlic & ginger mixture add turmeric & gently cook for about 1-2 minutes
  6. Add 3 mugs of broth to the onion and spice mixture and if desired season with unprocessed salt
  7. If a thinner kitcherie is required add an additional 1-2 mugs of broth to the onion/spice mixture & if desired season with salt .
  8. Gently bring liquid to the boil.
  9. Drain soaked basmati rice and add along with sprouted beans to the broth & bring back up to the boil
  10. Turn heat down to a simmer & cook until the rice/beans are soft & to your desired consistency.
  11. If cooking water becomes too dry before beans/rice are cooked then add additional boiled water to the mixture and adjust seasonings to taste
  12. When kitcherie is ready garnish with chopped coriander.
  13. A little melted clarified butter may be added as an extra flavouring when the kitcherie is cooked.


  • Replace coriander with any suitable herb such as parsley, mint etc.
  • You can use any other sprouted bean of your choice
  • Seaweeds like kelp or kombu add valuble minerals.
  • Other suitable spices including bay leaves, green cardamoms, cinnamon etc may be added during the cooking process.
  • Fresh vegetables like chopped carrots, beans etc may also be added during the cooking process