Millet Sweet Potato Congee Recipes

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MILLET-SWEET POTATO CONGEE



Millet-Sweet Potato Congee image

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.

Provided by Nose5775

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

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)

Steps:

  • Rinse and drain the millet.
  • Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
  • Bring to a boil.
  • Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
  • 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.
  • Turn off the heat.
  • Stir in the honey.
  • Ladle into bowls.

Nutrition Facts : Calories 281.9, Fat 2.1, SaturatedFat 0.4, Sodium 28.8, Carbohydrate 60.5, Fiber 5.3, Sugar 18.6, Protein 6.1

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