Difference between revisions of "Millet-Sweet Potato Congee"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Mongolian ([^cC])(.*)\]\]" to "Category:Mongolian cuisine Category:$1$2 Recipes") |
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# Ladle into bowls. | # Ladle into bowls. | ||
| − | [[Category:Mongolian Vegetarian]] | + | [[Category:Mongolian cuisine]] |
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[[Category:Sweet potato Recipes]] | [[Category:Sweet potato Recipes]] | ||
[[Category:Chestnut Recipes]] | [[Category:Chestnut Recipes]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
[[Category:Millet Recipes]] | [[Category:Millet Recipes]] | ||
Revision as of 14:52, 8 May 2012
Ingredients
- 1 cup millet
- 6 cups water
- 1 cup peeled diced sweet potatoes (raw or cooked)
- 1 slice peeled fresh ginger
- 1 cinnamon stick
- 4 tablespoons honey
- chestnuts or walnuts (optional)
Directions
- 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.
