Wednesday, February 16, 2011

Egg Congee with Peas and Roasted Peanuts

We have heard that when you have a bowl of thick smooth silky Cantonese congee, it is made from a variety of rice - glutinous, "broken" rice (碎米), etc.; or selecting a starchy grain such as short-grain (Source: Food-4tots' Superfast Congee). The characteristics of each type of grain renders (make or break) the texture of that congee. So here, my Millet Congee with Egg and Sweet Peas (cooked all in a pot!), then garnished with roasted peanuts!

I classify millet as a grain/seed which easily breaks down to gruel-like consistency. Without overnight soaking of the grain/seed AND in less than 30 minutes, we have a simple and nutritious carbs. of the day. Oh, should be 2-in-1 protein-and-carbs-of-the day! Breakfast, lunch or dinner - they all work for me!

Seasoned with some sea salt, ground white pepper, and a few drops of sesame oil that guarantee your bowl of congee extra fragrance!

Millet Congee with Egg, Sweet Peas and Roasted Peanuts
Ingredients: 1/2 cup millet, rinsed to wash away residual grits; 1 egg; 1 handful of sweet peas, thawed; 2-3 sprigs of cilantro, rinsed, finely diced stems and leaves separated; 1tsp sesame oil; dashes of white pepper; pinch of sea salt to taste; roasted peanuts, garnish

Directions: Boil the millet with 1.5-2 cups water (takes about 10 mins to come to a boil), then gently stir occasionally to prevent grains sticking to the pot. Turn down heat to low-medium heat after coming to a boil. Continue simmer at low-medium heat, stirring occasionally, for about 10 minutes. This time, the congee has turned to gruel-consistency. Add the egg and stir the egg gently into the congee. Add the finely diced cilantro stems into the congee and continue stirring. Add the peas, combine into the egg congee. Turn off heat. Add sesame oil, stir to combine. Salt and white pepper, stir to combine. Cover the pot of congee and allow it to sit for 5 minutes. Serve warm with cilantro leaves and roasted peanuts garnish

I am sharing Millet over at Weekend Herb Blogging #271 hosted by Graziana from Erbe in Cucina (Cooking with Herbs).

These brown roasted peanuts are also in for

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