Nourishing Black Rice, Barley, and Flax Seed Congee
40 minutes
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About Nourishing Black Rice, Barley, and Flax Seed Congee
Imagine a warm, nutty embrace in a bowl. This black rice congee, brimming with roasted barley and flax seeds, offers deep comfort and wholesome goodness in every spoonful.The secret lies in the toasted grains, ground into a coarse powder that lends a rich, earthy base to the creamy congee. Sautéed garlic and tender spinach further elevate the flavor and nutritional profile.Enjoy this versatile dish as a hearty breakfast, a light and satisfying dinner, or a soothing warm beverage any time of day.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Congee Powder
- 1 cup Rice black
- 1 cup Barley oo mugi
- 100 ml Flax Seeds
For the Congee
- 0.25 cup Congee Powder
- 0.33 cup Spinach chopped
- 1 Tbsp Garlic chopped
- 1 tsp Olive Oil
- 1 cup Water
- 0.5 tsp Rasam Powder
- 0.5 tsp Salt
Instructions
- Dry roast the barley in a pan over medium heat until fragrant. This enhances its nutty flavor.
- Add the black rice to the pan and continue roasting until fragrant.
- Finally, add the flax seeds and roast until fragrant.
- Let the roasted grains and seeds cool completely. Then, grind them into a coarse powder using a spice grinder or food processor. Store the powder in an airtight container.
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped garlic and sauté for about 1 minute, until fragrant.
- Add the chopped spinach to the pot and cook until wilted.
- Pour in the water and add salt. Bring the mixture to a boil.
- Stir in the congee powder and rasam powder. Whisk well to combine and prevent lumps.
- Reduce the heat to low and simmer for about 10-15 minutes, or until the congee has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Serve the congee warm and enjoy!
Recipe Notes
Good To Know
- For an added protein boost, stir in a handful of cooked lentils or shredded tofu just before serving; this makes the soup even more filling and suitable for a main course.
- If you prefer a creamier texture, blend half of the cooked congee soup and mix it back in, creating a balance between creamy and chunky consistency.
- To infuse extra flavor, toast the garlic in a bit of ghee or sesame oil before adding it to the soup, which will deepen the savory notes and aroma.
- Leftover congee thickens as it cools; when reheating, simply add a splash of hot water or vegetable broth and stir well to restore the desired consistency.
Expert Tips
- Customize your congee by adding different toppings like chopped scallions, cilantro, fried shallots, or a drizzle of chili oil.
- For a richer flavor, use homemade stock instead of water when cooking the congee.
- Soaking the rice for at least 30 minutes before cooking will result in a smoother, creamier congee.
Storage Instructions
- Store leftover congee in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 455kcalCarbohydrates: 96gProtein: 12gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gFiber: 9gSugar: 1g
Neeru Srikanth
Articles: 43
5 Comments
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Looks incredible! Thanks for the details.
Such a flavorful dish! Can’t wait to taste it.
What a flavorful dish! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
What a great recipe! Thanks for sharing.