Multigrain Congee

If you follow the principles of Traditional Chinese Medicine (TCM), you’ll use this time of year to “store and stash,” or put away, your energy and reserves. This mixed-grain congee is the best thing since sliced bread. It’ll get you toasty, keep you hydrated, and give you a nutritional boost.

BETTER FOR YOU AND TASTIER CONGEE METHOD

After the December festivities and the Chinese New Year celebrations have passed, we can no longer use those occasions as an excuse to overindulge. It’s time to start thinking about what you’re putting in your body again, and I’m not just talking about New Year’s resolutions.

The multigrain congee is superior to the white rice congee in many respects. The health benefits of multigrain congee are surpassed only by its heartier texture and earthier flavor. Because whole grains are used in this congee recipe, it is quite high in fiber.

We’re all aware that congee takes a while to prepare. This is why I first shared my quick and easy Congee recipe. White rice that has been frozen and thawed is the key to achieving that slow-cooked texture in a fraction of the time. In addition, no additional equipment is required.

The theory behind it is that the rice absorbs the water, which then freezes, expands, and splits the rice kernel into tiny pieces, allowing the starches to release and cook at a much faster rate.

Let’s use this efficient technique to make some multigrain porridge! After hearing that the frozen-washed rice approach didn’t work for other grains, I felt compelled to look into it.

I knew the grains in my multigrain porridge needed to soak in order to soften and become more absorbent before I started cooking them because of the outer husks. Furthermore, the husks of some whole grains, such as wild rice, are thicker than those of others, making them slightly less absorbent.

What’s the key to success? This method involves soaking the grains for 1-2 hours, emptying them, freezing them, and then cooking them for 30 minutes. The methods of soaking and freezing a large quantity allow you to cook multigrain congee on demand, which is convenient if you enjoy it frequently.

Grab a handful of your preferred grains (or a mix that works for you), and let’s make some porridge!

INGREDIENTS:

• 2 tablespoons of goji berries
• wild rice
• brown rice
• brown sweet rice
• farro
• sorghum
• black sweet rice
• black rice
• barley

INSTRUCTIONS:

1. It’s recommended to soak the grains for at least two hours. Grains like white rice don’t need to be soaked before cooking. If so, they just need to be washed and inserted after the soaking procedure.
2. Drain the water from the grains. Wash the rice, then seal it in a bag and place it in the freezer for at least 8 hours.
3. For every cup of frozen multigrain combination, you’ll need four cups of water to cook it. Gather all the ingredients, cover the pot, and bring to a boil over high heat.
4. When the water reaches a boil, remove it from the heat and cover the pot. Keep still! Wait 15 minutes before serving the congee.
5. The congee will keep cooking without the risk of overflowing during this period. Turn the heat back up to high and bring it back to a boil after 15 minutes.
6. When the water has reached a boil, remove it from the heat but leave the lid on. Once again, keep quiet. Leave it on the heat for 15 minutes or until you’re ready to serve.
7. The longer you let the congee sit, the thicker it will get. If I’m going to let it sit with the cover on, it’s usually in the morning after I cook it. Just before serving, I give it a quick reheat. Really, this helps you save a lot of time.