Eight Treasure Porridge or Congee

This week’s recipe was inspired by a desire to provide another warm and nourishing traditional breakfast meal inspired by a traditional Chinese congee, Eastern medicine, and even organic chemistry class! (The blend of whole grains and adzuki beans make a meal with the 20 essential amino acids.) You can choose to lean into the savory and top the congee with an egg or butter, or the traditional topping is sugar, nuts, and dried fruit! The adzuki beans and purple rice are considered ‘sweet’ versions of classic staples. Makes 2 servings.

Ingredients

• ¾ cup of premixed Eight Treasure Porridge 

• Sugar to taste

• 6 cups water

• Dates, raisins, goji berries, jujubes, any dried fruit; optional

• Walnuts, peanuts, cashews, any nut; optional

• Sprinkle with bee pollen; optional (if you tolerate bee pollen)

  
  

Instructions:

Instantpot:

1. Add 6 cups of water and all dry ingredients except sugar to Instant Pot. Set to cook at high pressure for 25 minutes. Once done, release the pressure naturally. Do not use quick release, it will gum up the valve. Once pressure is released, stir congee thoroughly so it is consistent. Serve and stir in sugar to taste. Top as desired.

Crockpot:

1. Add all ingredients to crockpot and cook on low for 3 hours. Stir until texture is consistent, add sugar to taste. Top as desired.

Stovetop:

1. Add all ingredients to pot and bring to boil. Immediately lower temperature and allow to simmer, stirring occasionally to prevent ingredients from sticking. Due to longer cooking time, you may have to add 2 cups of water during cooking process. Cook for an hour. Stirring continuously, add sugar to taste after an hour and serve with whatever toppings you think would be good!