Difference between revisions of "Millet-Sweet Potato Congee"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Mongolian ([^cC])(.*)\]\]" to "Category:Mongolian cuisine Category:$1$2 Recipes") |
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* [[chestnuts]] or [[walnuts]] (optional) | * [[chestnuts]] or [[walnuts]] (optional) | ||
| − | == | + | == Procedures == |
# Rinse and drain the [[millet]]. | # Rinse and drain the [[millet]]. | ||
# Put all ingredients except honey and cooked [[sweet potatoes]] (if using) in a medium saucepan. | # Put all ingredients except honey and cooked [[sweet potatoes]] (if using) in a medium saucepan. | ||
Latest revision as of 14:37, 15 July 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)
Procedures
- 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.
