recipe: fish congee with a “grainy” twist

i love congee – not only is it comforting but it’s also refreshing and not heavy. love love love it and am pretty sure k will too. i’ve always had congee plain (soupy white rice) but when i was sick mom would add egg – the ultimate comfort food.

fish congeem’s mom introduced me to fish congee (with white rice) and i was in love! but m’s aunt introduced me to congee with millet instead of rice. what an awesome idea! rice has its issues with starch and arsenic so i try to mix up grains for k’s diet. substituting millet instead of rice is another way to share one of my favorite comfort foods with k!

sometimes i’ll make fish congee with rice but lately i’ve been making fish congee with millet for k. either way, k enjoys it! i like to throw in veggies to my congee. veggies that need to be cooked or softened, i add it earlier in the cooking process but veggies that can be eaten fresh, i throw in right before serving. yum!

ingredients

  • 1 cup uncooked whole grain (i.e. rice, millet, quinoa, etc.)
  • 2 fillets tilapia
  • leafy greens (i.e. bok bok choy, asparagus, broccoli, spinach, arugula, kale, etc.

preparation

  1. 0°F
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