Sweet Millet Congee
This hearty, whole grain breakfast is a perfect make ahead meal to start the day off right.
Recipe adapted from Bob's Red Mill and Sarah House.
Congee is a porridge made with rice or millet and is popular in many Asian countries. This hearty, whole grain breakfast is a perfect make ahead meal. Make a batch at the beginning of the week, portion into 8 single serving microwave safe containers and store in the refrigerator. Now all you need to do each morning is pop it in the microwave for 1 minute (or until hot) and enjoy a healthy breakfast every day this week! If the congee is too thick once reheated, add a splash of nonfat milk.
8 strips of bacon
1 cup hulled millet
5 cups water
1 cup sweet potato, peeled and diced
2 teaspoons ginger, minced (optional)
1 teaspoon ground cinnamon
2 Tablespoons brown sugar
1 medium apple, diced with skin
¼ cup honey
Cook bacon in a skillet over medium-high heat until crispy. Remove from pan and blot with a paper towel to remove excess fat. Once cooled, crumble bacon strips and set aside.
Rinse and drain millet.
Combine millet, water, sweet potato, ginger, cinnamon and brown sugar in a deep pot. Bring to a boil, reduce heat to low and simmer, stirring often, until water is absorbed (about 1 hour).
Once millet is cooked, remove pot from heat and add apple, honey and bacon crumbles.
Slow cooker method: Reduce water by 1 cup and cook on high for 2 to 2 ½ hours.
Per serving: 210 calories, 4 g total fat, 1 g saturated fat, 37 g carbohydrate, 7 g protein, 5 g fiber, 207 mg sodium, 189 mg potassium, 12 mg magnesium, 19 mg calcium