Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sprouted multigrain and sweet potato congee #healing recipe#. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
I served this Sweet Potato Congee with Braised Soy Sauce Minced Pork, Preserved Radish Omelet (Chai Poh Nooi), and Stir Fry Preserved Radish and Long Beans (Chai Poh Tao). Be sure to check back as I will be sharing the recipes for these side dishes in the days ahead. Braised Soy Sauce Minced Pork is actually a quick fix for this Kong Tau Yew Bak (Braised Pork in Soy Sauce).
Sprouted Multigrain and sweet potato congee #healing recipe# is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Sprouted Multigrain and sweet potato congee #healing recipe# is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook sprouted multigrain and sweet potato congee #healing recipe# using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sprouted Multigrain and sweet potato congee #healing recipe#:
- Make ready 1 cup brown rice
- Get 1 cup sweet brown rice
- Prepare 1 cup millet
- Take 1 cup a mixture of red rice and black rice
- Get 1 Asian sweet potato
For this dish, I chose to use short grain brown rice since it is the most neutral and balanced whole grain. The vegetable scallions used are pungent and spicy in flavor. As a simple rice porridge, congee is an excellent way to take advantage of the grain's health benefits. Congee is a good source of carbohydrates and protein with nearly no fat or sugar, and the high water content is hydrating Congee has been a staple in Chinese diets for centuries, and it has played an integral role in traditional Chinese medicine.
Steps to make Sprouted Multigrain and sweet potato congee #healing recipe#:
- Sprouted whole grain in a pie pan for 3 days. Change water each day.
- Cook multigrain in a rice cooker (grain rice ratio 1:2) using brown rice function for about 2 hours.
- Transfer all cooked multigrain into a bug container and leave only 1 and 1/2 cups of cooked multigrain in the inserter of the rice cooker. Add 4 cups of water and diced sweet potato. Set 3 hours under slow cooker function. Serve hot with other dishes.
To avoid: white bread and anything else. Waldorf inspired, with all my favorite tastes of fall. I came up with this combo on my own, then did. Delicious vegetable whole grain porridge/congee 全谷物蔬菜粥. The eye-catching contrast of the sweet potato wedges, Brussels sprouts and grapes are so compelling, you may serve it directly off the pan.
So that is going to wrap it up with this exceptional food sprouted multigrain and sweet potato congee #healing recipe# recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
