Xiao Mi Zhou (Millet porridge/congee)

X is for xiao mi zhou, a warming Chinese breakfast porridge.  When I was little, millet was for birds and mom's "birdseed bread" as I called it.  When we had to go corn free for a while due to my own kiddos' sensitivities, millet became a fast friend to me, as it provided wonderful corn-like flavor.  You can make wonderful "corn" bread and even "polenta" with millet.  Having grown up with cream of wheat and porridgey breakfast cereals, I loved the idea of millet porridge.  I had already tried amaranth porridge, which is quite nice and a similar seed though much smaller.  Well, technically, amaranth is a pseudocereal and millet is a seeded grass...

Blueberries and cream amaranth, yum yum.

Hands off preparation in the instant pot makes it nice and easy.  Oh, and we can add the "ancient grain" buzz word, as millet has been around for millenia.  It’s naturally gluten-free, rich in fiber and minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium as well as essential vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6, C, E, and K.  It is thought of as a healing food in Chinese traditional medicine, for post partum and for digestive health.

 

 
I thought I still had some jujube red dates somewhere, but couldn't find them, so I used a sprinkle of dried cranberries instead.  Raisins or goji berries would be delicious as well.  You can use more water for a soupier congee, or less for a thicker, creamier porridge.  (A fairly soupy congee would use 4 cups water).  I prefer just a little thicker and creamier and use a little less water.  I also love to throw in a few pieces of chopped candied ginger!  For a texture closer to cream of wheat or grits, whiz the millet in a blender or spice grinder a few pulses to break down the whole seeds.  The whole millet yields a nicely toothsome porridge.  Definitely use a grit texture if you want it more creamy/less chewy.

Xiao Mi Zhou (Millet porridge/congee)
serves 4

½ cup (100g) millet 
3 cups (750ml) water
1 small sweet potato, peeled and cut into cubes, optional
2 tbsp goji berries or dried cranberries, optional
 
Rinse the millet under cool running water and drain well in a fine mesh strainer.

Add the rinsed millet, water, sweet potato and dried fruit to the instant pot and set to MANUAL cooking, on high pressure, for 15 minutes.

At the end of the cook period, allow pressure to natural release for 15 minutes. Open the lid and give everything a stir.

Spoon the millet porridge into bowls and serve hot.  The porridge can be sweetened with maple syrup, golden syrup, or brown sugar for desired sweetness.  (Or your preferred sweetener!) 

I love a little milk with my porridge. 

Here are some more X recipes:

• Sneha’s Recipe:  Xacuti  Chicken Mince Stuffed Bell Peppers/Capsicums 
• A Messy Kitchen: Xiao Mi Zhou (Millet porridge/congee) 
• Jolene’s Recipe Journal: Xocolati- Mexican Hot Chocolate
• Karen’s Kitchen Stories: Xavier Soup
• Food Lust People Love: Homemade XO Sauce
• Palatable Pastime: Vietnamese Sesame Shrimp Noodles  (Mi Xao Tom) 
• Culinary Cam: The Luxurious Umami Bomb that is (Homemade) XO Sauce + How to Use it 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Rotisserie Chicken Xavier Soup with Fennel
• A Day in the Life on the Farm: Xanthia Cocktail
• Mayuri’s Jikoni: Pai Huang Gua Hé Xigua