Black Rice, Barley & Flax Seeds Congee Soup

5 from 1 vote

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This soup or congee is a combination of black rice, barley, flax seeds roasted and powdered coarsely and cooked along with tossed garlic & spinach.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
CuisineFusion
Servings 2
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Ingredients
  

  • For the Congee Powder
  • Black rice – 1 ½ cup
  • Barley – 1 cup
  • Flax seeds – 100 ml tsp
  • For the congee
  • Congee Powder – 1/4 cup
  • Chopped spinach – 1/3 cup
  • Rasam Powder – 1/2tsp
  • Garlic – 1 tblsp chopped
  • Olive Oil – 1.5 tsp
  • Water – 1 1/2 cups
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Instructions
 

  • For the congee powder Dry roast in the following order starting with barley , black rice and flax seeds. A nice aroma comes after each one of them is roasted.
    Black Rice, Barley & Flax Seeds Congee Soup - Plattershare - Recipes, food stories and food lovers
  • Let it cool and Grind them into a coarse powder and store them in an air tight container.
    Black Rice, Barley & Flax Seeds Congee Soup - Plattershare - Recipes, food stories and food lovers
  • For the congee Take a heavy bottom vessel and add oil.,Add garlic and let is cook for a minute.
    Black Rice, Barley & Flax Seeds Congee Soup - Plattershare - Recipes, food stories and food lovers
  • Add Spinach and let it cook completely.
    Black Rice, Barley & Flax Seeds Congee Soup - Plattershare - Recipes, food stories and food lovers
  • Once the spinach is cooked add water, salt and let it boil completely.
    Black Rice, Barley & Flax Seeds Congee Soup - Plattershare - Recipes, food stories and food lovers
  • Add congee powder and rasam powder and stir it until both the powders are mixed nicely.
    Black Rice, Barley & Flax Seeds Congee Soup - Plattershare - Recipes, food stories and food lovers
  • Let it cook until the soup is thickened.
    Black Rice, Barley & Flax Seeds Congee Soup - Plattershare - Recipes, food stories and food lovers

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5 from 1 vote
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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