Almond Fennel Congee Whole Grain Hot Cereal
Serves 4
Delicious, warming, nourishing, and very easy to prepare... Our recipe for Almond Fennel Congee rates tops in all accounts, making this our favorite whole grain hot cereal that keeps us happy and satisfied for hours.
Although perhaps an unfamiliar word for many, "congee" is the name for thin, soupy rice porridge traditionally served in China at breakfast. Instead of rice, our version of congee is made by slowly cooking whole wheat berries using six times as much water to grain, a small handful of almonds, and a pinch of whole fennel seed and salt. It can be made on the stovetop that morning (if you're up pretty early before breakfast or brunch!) or, alternatively, overnight in a slow cooker for a ready-to-eat breakfast.
Try substituting or adding other ingredients to the congee, as you wish, such as walnuts, raisins, dates, cinnamon, or even vegetables, for instance, chunks or slices of sweet potatoes, fresh ginger, carrots, or leeks.
- 1 cup whole wheat berries (kernels)
- 6 cups water
- 1/2 teaspoon whole fennel seeds
- 1/2 teaspoon sea salt
- 1/4 cup almonds, or as desired
- raisins
Stovetop cooking: Combine whole wheat, water, fennel, and sea salt in a pot. Bring to a boil and reduce heat to simmer, cooking 4 hours minimum or up to 6 hours. Add almonds to the congree about half way though the cooking process. Top with raisins and enjoy!
Slow-cooker instructions: Place whole wheat, water, fennel, sea salt, and almonds, in a slow-cooker. Cook on low for 8 hours or on high for 4 hours. Top with raisins as above.
