10 min
PREP TIME
1h 45 min
COOK TIME
468
CALORIES
16
INGREDIENTS
INGREDIENTS 5 SERVINGS
- 1 cup (250 milliliter) red rice
- 1/2 cup (125 milliliter) pearl barley
- 1/4 cup (60 milliliter) dried cranberries
- 7 cups (1.75 milliliter) water
- 3 cups (759 milliliter) pomegranate juice
- 1/2 teaspoon (2 milliliter) Organic Cinnamon Saigon
- 1/2 teaspoon (2 milliliter) Organic Ginger Chinese
- 1/4 teaspoon (1 milliliter) Allspice Ground
- 1/8 teaspoon (0.5 milliliter) Cloves Ground
- 2 tablespoon (30 milliliter) butter, divided
- 1/4 cup (60 milliliter) slivered almonds
- 1/4 cup (60 milliliter) pepitas, (shelled pumpkin seeds)
- 1/4 cup (60 milliliter) flaked coconut
- 1/2 cup (125 milliliter) chopped peeled fresh mango
- 2 tablespoon (30 milliliter) plain yogurt
- 1 tablespoon (15 milliliter) pomegranate molasses
Preparation
- 1 Bring rice, barley, cranberries, water and pomegranate juice to boil in 3.8 L saucepan. Reduce heat to medium-low; cover and simmer 1 1/2 hours to 1 hour and 45 minutes or until desired creamy consistency is reached, stirring occasionally.
- 2 Meanwhile, mix all the spices in small bowl. Divide spice mixture in half. Set aside.
- 3 Melt 1 tbsp (15 mL) of the butter in small skillet on medium heat. Add almonds, pepitas, coconut and half of the spice mixture; cook and stir until fragrant and golden brown, about 3 to 5 minutes. Set aside.
- 4 Stir remaining spice mixture and 1 tbsp (15 mL) butter into the cooked rice congee.
- 5 To serve, spoon congee into serving bowls. Top each with the toasted coconut-nut mixture, mango and yogurt. Drizzle with pomegranate molasses.
NUTRITION INFORMATION
(per Serving)
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