Hi, I am Joana. Today, we’re going to prepare millet, quinoa, farro kabocha squash congee recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look 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 current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Millet, quinoa, farro kabocha squash congee is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. 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
Steps 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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