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Nutrition Facts
Serving Size 1 (460g) Recipe makes 4 servings
Calories 281
Calories from Fat 19		(6%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 28mg		1%
Potassium 222mg		6%
Total Carbohydrate 60.5g		20%
	Dietary Fiber 5.3g	21%
	Sugars 18.6g
Protein 6.1g		12%
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Millet-Sweet Potato Congee

Recipe #113224 | 1¼ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Nose
Mar 11, 2005

I read that a millet porridge with sweet potatoes (and sometimes chestnuts) was a traditional dish in Northern China, and pulled together the proportions, method, and seasonings from a variety of sources. Have for breakfast or as a side dish. Congee is by definition mushy and bland, so be sure you are prepared for that if you make this. Everything in this is very good for you. I think you could use apples or pears instead of sweet potatoes.

SERVES 4 (change servings and units)

Ingredients

1 cup millet
6 cups water
1 cup peeled diced sweet potato (raw or cooked)
1 slice peeled fresh ginger
1 cinnamon stick
4 tablespoons honey
chestnuts or walnuts (optional)

Directions

1
Rinse and drain the millet.
2
Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
3
Bring to a boil.
4
Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
5
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.
6
Turn off the heat.
7
Stir in the honey.
8
Ladle into bowls.