Recipe: Perilla Seed Congee
Congees (rice porridges) are a staple in East Asia. This congee features perilla seeds (a.k.a. Beefsteak plant seeds or "zi su zi" in Chinese), which are used in traditional Chinese medicine to ease coughs and asthma. The leaves and stems of the perilla plant are also featured in traditional Chinese medicine.
This recipe makes 2 servings.
2 teaspoons (1/5 ounce or 5 grams) of perilla seeds
1) Heat a dry frying pan over medium high heat. Add the perilla seeds and roast for about 60 seconds, shaking the pan the whole time. Be careful not to burn the seeds. The seeds are done when a nutty fragrance is released and the seeds are crunchy but not burnt. Immediately pour the seeds out of the pan and let them cool for at least a minute.
Different varieties of rice will require different cooking times and different amounts of water. If you prefer brown rice, for example, use 1/6 cup of rice and about 2 ¾ cups of water then cook for 1 ¾ to 2 hours.
Anyone suffering from a cough or asthma.
For Those Familiar With Chinese Medicine
Perilla seeds, which are considered pungent and warm, redirect the qi downward to treat coughing and wheezing, often when the patient has copious phlegm.
For the full blog entry, see Mika's Adventures with Perilla Seeds .
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