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Red Rice & Barley Congee with Mango and Coconut

Say “good morning” to Congee, the traditional Asian rice porridge. This new version finds its sweeter side with a mash-up of red rice, pearl barley, sweet-tart cranberries and warm spices – cinnamon, ginger, allspice and cloves. Cooked until creamy, it’s the perfect base for a toasted coconut topping, mango chunks and a dollop of cool, refreshing yogurt and pomegranate molasses drizzle.
10 min
PREP TIME
1h 45 min
COOK TIME
468
CALORIES
16
INGREDIENTS
5
Servings

INGREDIENTS

  • 1 cup (250 ml) red rice
  • 1/2 cup (125 ml) pearl barley
  • 1/4 cup (60 ml) dried cranberries
  • 7 cups (1.75 ml) water
  • 3 cups (759 ml) pomegranate juice
  • 1/2 tsp (2 ml) Organic Cinnamon Saigon
  • 1/2 tsp (2 ml) Organic Ginger Chinese
  • 1/4 tsp (1 ml) Allspice Ground
  • 1/8 tsp (0.5 ml) Cloves Ground
  • 2 tbsp (30 ml) butter, divided
  • 1/4 cup (60 ml) slivered almonds
  • 1/4 cup (60 ml) pepitas, (shelled pumpkin seeds)
  • 1/4 cup (60 ml) flaked coconut
  • 1/2 cup (125 ml) chopped peeled fresh mango
  • 2 tbsp (30 ml) plain yogurt
  • 1 tbsp (15 ml) 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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