Millet is the oldest grain on record as a staple cereal crop in China. Although it is rarely consumed any more in the West, millet remains one of the most beneficial of all grains for human health. It is also very easy to digest and it is the only grain that alkalizes rather than acidifies the stomach. Millet lends itself best to the preparation of congee and in this recipe it is combined with the hearty flavor and chewy texture of brown rice.
200 g (1 cup) uncooked brown rice
4 liters (16 cups) water
125 g (½ cup) uncooked millet
1 teaspoon salt
Seasoning
1 teaspoon sesame oil
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 spring onion, minced
Serves 4
Preparation time: 5 mins + 3–5 hours soaking
Cooking time: 1¼ hours
1 Wash and rinse the brown rice well, then place in a large pot and add the water. Set aside to soak for 3 to 5 hours, or overnight.
2 Bring the water and rice to a boil over high heat, then add the millet and salt. When water comes to a full boil, reduce the heat to medium-low, cover partially with lid to allow steam to escape and simmer until it reaches the consistency of porridge, about 1¼ hours. Stir occasionally to prevent sticking and add water as needed if it gets too dry.
3 Turn off the heat and leave the pot covered until ready to serve.
4 Divide the Seasoning among individual serving bowls, spoon the congee on top and stir to blend the flavors.