Sprouted Multigrain and sweet potato congee #healing recipe#. Sweet Potato Congee is a Hokkien staple consisting of plain rice porridge and tender sweet potatoes. Usually eaten with side dishes and condiments. Plain congee, alongside with white rice are staples.
FARM FRESH SWEET POTATOES Harvesting & Cooking Multigrain congee is more robust in texture and earthier in flavor, not to mention so much healthier. I just wanted to share that I used a grain mix that included pulses and made a sweet version using coconut milk and dates. You can cook Sprouted Multigrain and sweet potato congee #healing recipe# using 5 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Sprouted Multigrain and sweet potato congee #healing recipe#
- You need 1 cup of brown rice.
- It’s 1 cup of sweet brown rice.
- It’s 1 cup of millet.
- You need 1 cup of a mixture of red rice and black rice.
- Prepare 1 of Asian sweet potato.
Sprout a sweet potato in your Preschool, Pre-K, or Kindergarten classroom. Kids can observe and record plant growth in the science center. Sweet potato is not in the toxic Solanaceae, unlike field potato, so no problem there. Sweet potatoes are completely unrelated to Field Potatoes.
Sprouted Multigrain and sweet potato congee #healing recipe# instructions
- 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..
Warm and hearty brussels sprout and sweet potato hash is a perfect and satisfying breakfast in the winter months! Season with salt and pepper and add to the sweet potatoes. Toss together and spread out into a single layer. The other day my friend and I were loggerheads about the exact mixture we wanted in our pot of multi-grain congee. My ideal blend features mostly white rice with a big handful of steel cut oatmeal for chewiness, brown rice for nuttiness, and lentils for a hit of.