What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5263794 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Millet Congee with Brown Rice

Soups and Congees

Millet Congee with Brown Rice
1/2 cup millet, washed well in cold water
1 teaspoon salt
1 cup brown rice, soaked overnight in lots of water
1/2 teaspoon white pepper
1 teaspoon sesame oil
2 Tablespoons scallions, green tops only, minced very fine
1 teaspoon toasted sesame seeds
1. Bring six cups of water to the boil, add the millet and the salt and reduce the heat. Cover the pot part way, and simmer for thirty minutes.
2. Rinse the brown rice six or seven times in cool water, and drain well. Add the rice to the millet. Add more water if less than a quart remains, and covered as before simmer another hour and a half or until both grains are very tender. Turn off the heat and leavecovered at least another half an hour.
3. Add pepper, sesame oil, and scallions. Serve soup in individual bowls.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720