Free The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall Page B

the rice as it toasts.
    SERVES: 6 PREP TIME: 5 MINUTES COOKING TIME: 1 HOUR
    1 (8 OZ.) CAN TOMATO SAUCE
    2 CUPS CHICKEN BROTH ( SEE HERE )
    1 TSP. SEA SALT
    1/2 TSP. BLACK PEPPER
    1 TBSP. BUTTER
    2 CUPS MEDIUM-GRAIN (CALROSE) WHITE RICE
    1 CLOVE GARLIC, MINCED
    1. Combine the tomato sauce, broth, salt, and pepper in a bowl and set aside; the total liquid amount should be near 21/2 cups.
    2. In a large skillet, warm the butter on medium-low heat for 1 minute, then add the rice and toast, stirring often, until opaque, about 8 minutes. Add the garlic and sauté until aromatic, about 1 minute. Add the sauce mixture to the skillet and turn up the heat to medium. Bring to a simmer, then cover and reduce the heat to low. Cook for 50 minutes or until the rice makes a sizzling sound near the bottom of the skillet. Remove from the heat and leave covered for 5 minutes before serving.





Congee
    Humans have consumed rice for at least 4,000 years, and I would wager that rice porridge (commonly called congee in South Asia and juk in East Asia) has been around just as long. After all, it’s basically just overcooked rice. It’s been valued for centuries as a hearty source of calories that is easy to digest—it’s often served to people when they are sick. It’s also one of the most popular breakfast dishes on the planet.
    While plain rice porridge isn’t the most nutrient-dense food in the world, the simple truth is that congee has probably saved many populations from starvation throughout history. Adding a nutrient-dense chicken broth increases its nutritional profile significantly.
    SERVES: 6 PREP TIME: 40 MINUTES COOKING TIME: 4 HOURS
    1 WHOLE CHICKEN (PASTURED CHICKEN OR STEWING HEN PREFERRED)
    1/2 TSP. KOSHER SALT
    1 GALLON WATER
    1 CUP MEDIUM-GRAIN (CALROSE) WHITE RICE
    1" FRESH GINGER, PEELED AND SLICED INTO STALKS
    4 TBSP. CHINESE COOKING WINE ( SEE HERE )
    1 TBSP. FISH SAUCE
    2 OZ. DRIED MUSHROOMS (OYSTER, SHIITAKE, WOOD EAR, OR A COMBINATION)
    1 TBSP. SEA SALT
    1 TSP. WHITE PEPPER
    4 GREEN ONIONS, SLICED
    1. Remove the skin from the chicken (except from the wings) and cut away any large pieces of fat that are left. Sprinkle the kosher salt on the chicken and let it sit for 30 minutes, then rinse off the salt and thoroughly wash the chicken.
    2. Bring the water to a boil in a large pot on high heat, then add the chicken; once it starts to boil again, reduce the heat to medium-low and gently simmer for 2 hours, uncovered, skimming foam and fat from the surface of the water as it accumulates. Add water to replace any that evaporates.
    3. Rinse the rice until the water runs clear, then soak for 1 hour while the chicken simmers. Once the chicken has boiled for 2 hours, add the rice, ginger, cooking wine, and fish sauce. Partially cover the pot and simmer for another 30 minutes, then pull out the chicken with tongs and set aside to cool. Once the chicken has cooled, pull off the meat, shred it, and set it aside.
    4. Continue to simmer the rice for another hour, again partially covered, stirring every 10 minutes so that the rice doesn’t stick to the bottom of the pot. Soak the mushrooms in warm water for 30 minutes, then slice them into bite-sized chunks and add them to the pot of rice during the last 30 minutes of simmering.
    5. Once the porridge has started to thicken and it’s hard to see individual grains of rice, you’re ready to check it for taste. At this point, it’ll be pretty bland, so add salt and white pepper until it tastes delicious. Once you’re happy with the taste, turn off the heat, cover, and let it sit for 10 minutes to thicken some more. After 10 minutes, spoon it into individual bowls and garnish with the shredded chicken and green onions.



Garlic Mashed Potatoes
    Potatoes were brought to Europe from the New World (specifically the Andes) in the 16th century, but mashed potatoes were first documented in the 18th century. Something akin to mashed potatoes was likely eaten by indigenous Americans before