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Eight Treasure Congee

Soups and Congees

Eight Treasure Congee
1/2 cup uncooked millet, soaked overnight
1/4 cup uncooked red beans, soaked overnight
1/4 cup glutinous rice, soaked for four hours
1/4 cup sorghum, soaked for four hours
1/4 cup peanuts
2 Tablespoons walnuts
1/4 cup regular long grain rice
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 carrot, peeled and diced
1/2 stem of Chinese celery, diced
1. Drain and discard the water from the millet, red beans, glutinous rice, and sorghum. Put these items in a pot with three cups of water, bring to the boil and let boil for two minutes, then turn the heat source off and allow to rest for two hours.
2. Bring pot with above five ingredients and ten cups of water to the boil, reduce heat, and simmer one hour before adding the peanuts, walnuts, long grain rice, sugar, salt, and pepper. Simmer for one hour, then add carrot and celery, and simmer another half hour. Then serve.

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