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Millet Congee

Soups and Congees

Millet Congee
½ cup millet
1 cup peeled fresh pumpkin, grated
1 Tablespoon brown rock sugar
1/4 teaspoon salt
½ cup soy milk (optional)
1. Soak millet seeds overnight, then bring them to the boil with two cups of cold water. Reduce the heat and simmer for one hour.
2. Add grated pumpkin, rock sugar, and salt and simmer until the sugar and salt are dissolved. Then add the soy milk, if using it. Serve hot or warm.

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