Thursday, December 12, 2013

Spinach, Kabocha Squash Millet Congee 菠菜南瓜小米粥

This definitely looks like baby food!!! Well, but it should also ease into an adult's palate, especially when one is under the weather or simply yearn for a one-pot hot "something" on a cold winter night. Congee it is!

A quick, soothing and warm one-pot millet congee with baby spinach, kabocha squash and some ground chicken (optional if vegetarian).


Millet is highly nutritious. It contains B-complex vitamins such as niacin, thiamin, and riboflavin; also high in iron, magnesium, phosphorus, manganese, and potassium. This millet congee is flavorful, warm and soothing and the entire dish can be accomplished in less than 30 minutes from prep. to finish.



Spinach, Kabocha Squash, Ground Chicken Millet Congee 菠菜南瓜小米粥
Marinate the ground meat (chicken or pork) with soy sauce, ground white pepper, cooking wine and sesame oil. Set aside. Fill a pot with water and set to start boiling. While waiting, slice/chop the kabocha squash to tiny cubes (Note: leave the skin intact: it adds fiber and makes chopping so much easier. Just make sure to rinse and clean the outer skin thoroughly), set aside. Rinse the organic baby spinach, set aside. By this time, the water has started boiling, add in millet and squash and allow the millet and squash to be cooked in the boiling water under medium heat. This should take about 20 minutes. Stir occasionally. Then mix in the mince, stir gently into the congee to break up the mince. The mince will be cooked in the hot congee in about 10 minutes. Before turning off the heat, add the baby spinach, stir gently and the baby spinach will wilt under the remaining heat. Turn off the heat. Cover the pot, allow congee to rest for 2-3 minutes before serving.

For vegetarians, leave out the ground meat. The vegetarian version of millet congee with baby spinach and squash can be equally comforting.

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