Hello, I’m Jane. Today, I will show you a way to prepare millet, quinoa, farro & kabocha squash congee recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Millet, quinoa, farro & kabocha squash congee Recipe
Millet, quinoa, farro & kabocha squash congee is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Millet, quinoa, farro & kabocha squash congee is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook millet, quinoa, farro & kabocha squash congee using 1 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Millet, quinoa, farro & kabocha squash congee:
- Make ready 1/2 cup millet; 1/3 cup farro; 1/3 cup quinoa; 1 cup kabocha squash
Instructions to make Millet, quinoa, farro & kabocha squash congee:
- Soak the ingredients in 3 cups water at least 30 minutes or overnight (if for breakfast)
- If you use a rice cooker, select congee function. If you use instant pot, select congee for 8 minutes pressure. If you cook on the stove, turn to low heat after boiling. Stir occasionally, cook for 25 minuets.
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