Millet-Sweet Potato Congee

Nose's Note:

I read that a millet porridge with sweet potatoes (and sometimes chestnuts) was a traditional dish in Northern China, and pulled together the proportions, method, and seasonings from a variety of sources. Have for breakfast or as a side dish. Congee is by definition mushy and bland, so be sure you are prepared for that if you make this. Everything in this is very good for you. I think you could use apples or pears instead of sweet potatoes.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 cup millet
• 6 cups water
• 1 cup peeled diced sweet potato (raw or cooked)
• 1 slice peeled fresh ginger
• 1 cinnamon stick
• 4 tablespoons honey
• chestnuts or walnuts (optional)

Directions:

1. Rinse and drain the millet.
2. Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
3. Bring to a boil.
4. Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
5. If you are using cooked sweet potatoes, add them at the end and stir until hot- this will yield a chunkier porridge; raw ones cooked for an hour pretty much dissolve.
6. Turn off the heat.
7. Stir in the honey.
8. Ladle into bowls.