Multigrain Pumpkin Congee Recipes

HOBAKJUK (PUMPKIN PORRIDGE)

Steps:

• Cut the squash into halves (or quarters). Remove the seeds. Place them in a large pot, the cut side up. Add water about one-third way up the squash, about 6 cups. Cover and boil over medium high heat until the squash turns fork tender, about 25 - 30 minutes. Discard the water and let the squash cool. See the notes for other cooking methods.
• When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).
• You can purée the cooked squash at this point if you want, using a blender (make sure to use some of the 3 cups of water required below). Or use an immersion blender or simply mash it with a spoon or potato masher while cooking if you like a little bit of squash lumps in my porridge.
• In a blender, grind the soaked glutinous rice with 1 cup of water as finely as possible.
• Pour the ground sweet rice into the pot of the prepared squash. Add 3 cups of water. Cook over medium heat, stirring and mashing the chunks of squash, until the rice starts to turn translucent and the porridge becomes thick. Cover, and reduce the heat to low. Continue to simmer, stirring occasionally, for about 20 minutes. (Adjust the consistency of the porridge to your taste by adding more water.) Stir in the salt, sugar, and the optional cooked red beans. Cook for an additional 3 - 4 minutes.

SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
• In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.

WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
• Serve the warm porridge with nuts, syrup and/or milk, if desired.

MULTIGRAIN PUMPKIN CONGEE

Steps:

• Preparing pumpkin and north pure Dago rice
• First wash the multi-grain rice twice
• Add salt and oil, stir well, put in the refrigerator for half an hour, so that the porridge is easy to open
• Add appropriate amount of water to the rice cooker, or directly add boiling water
• Add minced ginger
• Add multi-grain rice and press the porridge button
• Pumpkin peeled
• Cut open
• Dig out the pumpkin flesh
• Cut thick slices
• Cut into diced pumpkin
• Prepare minced meat
• Add diced pumpkin to the porridge
• Add minced meat
• Continue to cook the porridge to completion
• The delicious multi-grain rice pumpkin porridge is ready. North pure multi-grain rice, leading the new trend of staple food