Traditional congee is usually made of white rice. I like to add other whole grains and dried fruits for a fuller texture and richer flavor, not to mention a complete package of nutrients. To get the desired creamy consistency and silky soft texture, it took me a while to finally get the perfect formula with the right proportion of each ingredient. But all the trial-n'-error was absolutely worthwhile.
I usually cook these on Friday nights. When all the grains are simmering on the stove, they slowly break down and release a rich, yet pure fragrance that permeates through the air and goes around the whole house. It feels so cozy, homey and comfy it makes whatever I do that night a therapy. The best part? My boyfriend and I get to enjoy it the next morning with no effort at all.
4 servings
Ingredients:
- 1/4 cup pearled barley
- 1/4 cup arborio rice
- 1/4 cup old fashioned rolled oats
- 1/4 cup dried lotus seeds
- 1/4 cup dried mung beans
- 1/4 cup goji berries
- 8 cups of water
Directions:
Put everything except goji berries together in a medium pot and bring it to a boil. Turn down the heat to low and simmer for 1 hour 40 minutes. Stir occasionally from the bottom to prevent the congee from getting burned. Add goji berries, simmer for another 20 minutes. Serve hot.
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