Congee is a traditional porridge served for breakfast, lunch and even dinner. It is most often made with rice and can be topped with any number of toppings depending on the region. Congee is often served plain as comfort food for those who are sick. We’ve used millet as a whole grain alternative to white rice and cooked it with sweet potatoes, ginger and cinnamon for a sweet breakfast dish. Our original recipe calls for this to be topped with crumbled bacon, but we’ve omitted that in favor of toasted almonds for Meatless Mondays.
Sweet Millet Congee
Contributed by: Sarah House
- 1 cup Millet
- 5 cups Water
- 1 cup peeled & diced Sweet Potato
- 2 tsp minced fresh Ginger
- 1 tsp ground Cinnamon
- 2 Tbsp Brown Sugar
- 1 cup diced Apple
- 1/4 cup Honey
- 1 cup toasted sliced Almonds
Rinse and drain whole grain millet.
Combined millet, water, sweet potato, ginger, cinnamon and brown sugar in a deep pot. Bring to a boil, reduce heat to low and simmer, stirring often, until water is absorbed, about 1 hour.
Remove from heat and add apple, honey and sliced almonds.
*Slow Cooker Method: Reduce water by 1 cup and cook on high for 2 to 2 ½ hours.