from 1 vote
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!
barley, comfort food, congee, seasonal recipe, sweet potato, vegan, vegetarian, winter food
Anderson Hadley, Megan Fira, Chef Adam Sacks, Tracy Bui, Jesus Rava III, & Nobuko Simoneaux of Johnson & Wales University
inch knob ginger, minced
cloves garlic, minced
vegetable stock, room temperature
sweet potato, finely diced
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.
A super source of beta-carotene, sweet
potatoes are also host to a wealth of antioxidants and
minerals, including manganese,
copper, potassium and phosphorus.