This recipe is a great base or side to many meals during the winter, especially during the Winter Solstice seasonal node. While quite bland on it's own, it can be made with a broth, or built up with root veggies or eggs if desired.
Rinse rice and add to slow cooker. Add water.
Using scissors, cut green onion over slow cooker. Peel ginger and roughly chop. Add to slow cooker.
Add pepper.
Cook overnight for 8-10 hours. Eat 1-2 cups a day as long as recipe is indicated for.
Do not eat the chunks of ginger. Fish them out and compost them.
Listen to your body. If you have any uncomfortable reactions to it, stop eating it and talk to your acupuncturist.
Large amounts of ginger are contraindicated in pregnancy. Discuss supplementing yang with your acupuncturist and midwife before adding this to your diet. Modifications may be necessary