Mushroom Kitchari

A recipe to nourish the Spirit
This Kitchari is nourishing to body and spirit, grounding, sustaining, and easy to make.

Things that are helpful to have: A crockpot

First, make the broth:

Polypore Broth

  1. Place a handful of polypore mushrooms; Oregon Reishi, Artist’s Conk, Red Belted Polypore, Turkey tail.. (slices or whole) into Crockpot and fill with water (If you do not have a crockpot, simmer on your stove top on low heat)
  2. Add chopped onion and garlic
  3. Put the lid on and place on low
  4. Let simmer for at least 2 hours (it is easiest to throw it in the pot and let simmer over night or throughout the day)
  5. Strain out Mushrooms from the broth (these mushrooms are too woody to eat)
  6. If you are into Bone Broth, bones make a delicious and nutritious addition

Ingredients:

41/2 Cups Polypore Broth836_39_60-mung-bean-pod

1 Cup rice (any kind, I prefer brown, but do what you like)

1 Cup Mung Beans, uncooked

1 Sweet potato, chopped

1 C Nettles, dried or fresh

1.5 Tbs Ghee or Coconut oil

1 Tbs Garam Masala

Directions:

  1. Mix all ingredients in a crockpot or on stovetop
  2. Bring to a boil, and then down to a simmer for about 2 hours. If you use a crockpot, you can have it on low throughout the day and come home to a nice hot meal.
  3. Enjoy!

Original article from Reishi and Roses Botanicals, written by Anna Sitkoff.