Millet Congee with Enoki Mushrooms and Kabocha

Millet Congee with Enoki Mushrooms and Kabocha

Most of you know my love for congee. If I can’t get to one of my favorite places on the lower east side (Congee Village), I’m always experimenting in the kitchen with recipes. Here’s one below for you to try. Remember to play around and find your own favorite toppings.

In TCM, millet supports the spleen and stomach. It also supports the kidney channel, which is the meridian of the winter season. It’s great for dryness. Millet is also wonderful for pregnancy and fertility. Mushrooms are powerful for immunity, something we could all boost during this season. Ginger and scallions warm the body and help with immunity as well.

3/4 cup of millet
4 cups of water, or divide equal parts water and bone broth, or do all four cups bone broth
1 cup of cut up kabocha squash
1 inch piece of ginger, peeled and diced
1 package of enoki mushrooms, trim the ends, and slice
2 scallion stalks, sliced
Soy sauce or tamari, sesame oil, pickled vegetables.

Add millet congee to a bowl then top with scallion mixture. Enjoy!