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Millet Congee

Soups and Congees

Millet Congee
1/2 cup millet
1 cup peeled grated fresh pumpkin
1 Tablespoon brown rock sugar
1/2 teaspoon salt
1. Soak the millet seeds overnight. In the morning, bring them to the boil with two cups of cold water and reduce the heat simmering them for one hour.
2. Add the grated pumpkin, rock sugar, and the salt and simmer until the sugar is dissolved. Serve hot or warm.

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