Millet-Sweet Potato Congee |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I read that a millet porridge with sweet potatoes (and sometimes chestnuts) was a traditional dish in Northern China, and pulled together the proportions, method, and seasonings from a variety of sources. Have for breakfast or as a side dish. Congee is by definition mushy and bland, so be sure you are prepared for that if you make this. Everything in this is very good for you. I think you could use apples or pears instead of sweet potatoes. Ingredients:
1 cup millet |
6 cups water |
1 cup peeled diced sweet potato (raw or cooked) |
1 slice peeled fresh ginger |
1 cinnamon stick |
4 tablespoons honey |
chestnuts or walnuts (optional) |
Directions:
1. Rinse and drain the millet.
2. Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
3. Bring to a boil.
4. Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
5. If you are using cooked sweet potatoes, add them at the end and stir until hot- this will yield a chunkier porridge; raw ones cooked for an hour pretty much dissolve.
6. Turn off the heat.
7. Stir in the honey.
8. Ladle into bowls.
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