My kitcherie recipe is an adaptation of the traditional rice & bean dish, which is commonly eaten in India & Pakistan. Kitcherie can vary in consistency from thin and soup-like to more solid. The thinner soup-style kitcherie is traditionally eaten when one feels unwell but it may also be eaten to support detoxification as it is easy to digest.
4 cups of vegetable broth
1/2 cup of cooked short grain brown rice
1/2 cup sprouted mung beans
4-5 cloves of garlic
1/2 inch cube of ginger
1 tablespoon organic butter ghee (or other suitable saturated fat such as virgin coconut oil)
Uprocessed salt such as celtic sea salt or Himalayan salt to taste (optional)
Handful of chopped coriander for garnishing
- Peel onion, garlic & ginger and chop finely
- Melt ghee in a large pan and add the chopped onion, garlic & ginger mixture. Gently fry until onion mixture begins to soften. Add a little water if the onion mixture starts sticking to the pan.
- Add vegetable broth to the onion mixture and if desired season with unprocessed salt and any other spice of your choice
- Gently bring broth to the boil.
- Chop carrots and courgettes and add to the broth
- Add sprouted beans to the broth & bring back up to the boil
- Turn heat down to a simmer & cook until the vegetables and beans are tender
- Stir in cooked brown rice and warm through
- When kitcherie soup is ready garnish with chopped coriander.
- 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.
- A homemade bone broth (made from slow cooked organic lamb, chicken or fish bones) may be used in place of the vegetable broth.
- 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.