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Cooking Congee

I just found out about Congee

(Def; a porridge made out of grains like rice).

I also just started cooking with another gluten free grain called millet- this nutty little pebble of delight that I tend to use over and over as an alternative to kous kous, quinoa, rice, tabbouleh, kamut. etc. 

I decided to make a cross riff on this dish between a bibimap (a Korean inspired rice dish with an egg) and see how it would taste when made more porridge like.

The results?

It was like risotto, creamy in consistency but also hearty like a grain should be, and I love cooking with grains. Especially new ones and (bonus) gluten free ones.  They help me feel good about eating grains. They help to introduce me to new types that exist.

Millet Congee Bowl.  

Millet Congee Bowl.  

I know that porridge is more rice pudding consistency, but I was too scared of going "all the way" into the porridge realm with this dish and went with something that I know, risotto and bibimap.

That is the beauty of cooking. You can really make it any way you want. You are the person who gets to devour it so go after the taste you love.

I suggest making a batch of millet just like rice. Treat it just like it and have it on the side of your dishes just like it, and when you are ready. go and make this riff dish. You an make this all ahead and just build it the day of (which makes a perfect weekend staple when you don't feel like cooking).

Take some time and learn a bit about this grain and let me know what you think.


1 cup millet

1 cup of stock

1 cup of coconut milk

1 tsp olive oil

1/3 cup cooked bacon (diced)

1 cup of swiss chard (or any other leafy greens- chiffonade)

1 egg over easy

salt and pepper to taste

optional sriracha


Preparation Method

  1. Heat a skillet to medium heat.
  2. Add the oil and the millet and cook the millet for 5 minutes, to brown it a bit.
  3. Add the liquid and let it boil then cover and simmer for 20 minutes.
  4. Prepare the egg, chiffonade the chard, and cook and dice the bacon.
  5. Put it all together and enjoy. The porridge should be ready when it still has moisture in it.


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I will be back next week, with another blog post and another recipe. 

Until then, take care!



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