Congee (rice porridge, rice gruel) is such comforting food. Other than using rice grains, I enjoy using millet 小米 as millet gives congee a smoother consistency.
This Kabocha Squash Millet Congee 日本南瓜小米粥 was adapted from a pumpkin oatmeal porridge 南瓜燕麦粥 recipe from a Chinese recipe booklet that I have.
Cooking this is simple.
Kabocha Squash Millet Congee 日本南瓜小米粥
Ingredients: 1/4 kabocha squash, cut to bite-size; handful of broccoli; 1/2 cup millet; fried shallots (as garnish and flavor)
Directions: Boil some water, add in millet and when the millet starts to boil, add in squash cubes, and allow it to come to boil again. Once bubbling, turn down heat and allow millet and squash to simmer to cook. If mixture gets too thick, add more water. Once millet and squash are cooked, turn off the heat, add in broccoli and cover the pot and let the remaining heat in the pot cook the broccoli. This way, the broccoli turns out perfectly cooked (still crunchy) and not overcooked. Garnish with fried shallots - that adds aroma and flavor too.
NOOOooo...this is not baby food, even if it looks like one. OK. Even if it is baby food, so what? Hee heee...it is my cup of tea!
Tag: kabocha squash, millet congee, congee
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