Photo Credit: Aaron Colussi
Sweet Potato and Barley Congee
According to Chinese medicine, winter is a time to slow down and eat warm, hearty meals to feed your kidneys, which in turn create nutrients for bone health. This sweet potato and barley congee just does that!
Share this Post
Shop Ingredients
How this worksServings: 8
Calories: 190kcal
Ingredients
Congee:
- 2 tablespoons canola oil
- 2 inch knob ginger, minced
- 3 cloves garlic, minced
- 1¼ cups barley
- 3 quarts vegetable stock, room temperature
- 1 cup sweet potato, finely diced
Garnish:
- ¼ cup scallions, sliced
- ¼ cup fried garlic
Instructions
- Preheat oven to 400°. In a medium stockpot over medium heat, heat oil. Add ginger and garlic, stirring until fragrant. Add barley; stir to toast, about 5 minutes.
- Add stock, and bring to a boil; then add sweet potato.
- Reduce heat to low simmer. Cook 1½ to 2 hours, until rice is soft and porridge-like, stirring occasionally to prevent sticking.
- While congee cooks, prepare garnish. Slice scallions. To fry garlic, thinly slice; cook in olive oil over medium heat until lightly browned.
- To serve, top congee with fried garlic and scallions.
Notes
Fun fact: A super source of beta-carotene, sweet potatoes are also host to a wealth of antioxidants and minerals, including manganese, copper, potassium and phosphorus.
Nutrition
Calories: 190kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Sodium: 400mg | Sugar: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
You must be logged in to post a review.
Reviews
There are no reviews yet.