Do you ever make the recipes suggested on packages?  Often times I look at them after I’ve already decided to make something else, but save them for future use.  Recently I wanted to try a different grain in my morning cereal, so  I grabbed my bag of Bob’s Red Mill millet and found this sweet and savory recipe…

Sweet Potato Congee – Serves 6

Congee is a porridge made with rice or millet that is popular in many Asian countries.  It can be made for any meal, and depending on the additions, it is often used as a therapy for cold or flu symptoms.  Sometimes it’s made with broth and fish, other times with fruit. I like this rendition, as it contains healthy sweet potatoes as well as salty bacon for extra crunch and flavor.

1 cup millet (gluten free)
5 cups water
1 cup peeled and diced sweet potato (I used Japanese which has white flesh)
2 tsp fresh grated ginger
1 tsp cinnamon
2 TB brown sugar or maple syrup
1 cup diced apple
1/4 cup raw honey
6 slices bacon, cooked and crumbled (omit if vegetarian)

Rinse and drain millet.  Combine millet, water sweet potato, ginger,cinnamon and sugar in a deep pot.  Bring to boil, then reduce heat and simmer, stirring often, for about an hour until all liquid is absorbed.  Remove from heat and top with apple, honey and bacon.


Comments

Sweet Potato Congee — 2 Comments

  1. I always think of congee as a grain dish cooked a long time, like overnight in a crock pot. The long cooking time seems to transform the whole dish. According to TCM, long slow cooking makes grains healing. How do you think this would be cooked that long? and without the honey and syrup?

  2. Linda, Yes…I probably should have added ‘quicker congee’ because you’re right, they do tend to be cooked for a long time. I agree with TCM…its almost like pre-soaking the grains before hand to release the enzyme inhibitors. If you opt out of the sweetener, the apples and sweet potato should be enough…but the bacon is a terrific addition, both for crunch and salt.
    Karen´s last blog post ..Sweet Potato CongeeMy Profile

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