Do you have some mornings when you’re craving something savory instead of something sweet? I definitely do, especially when I’m fighting off a cold virus or infection. You can find this savory mung bean millet porridge on our breakfast table quite often.
Last winter, at my local vegetarian cooking group, we shared “comforting food recipes from around the world”. Nga, a lady from Vietnam, shared her mung bean sweet rice porridge. After most people had their second serving, I ate the rest of what was left in the serving bowl.
To most Americans, I believe mung bean millet porridge is quite new. It’s not something you would likely search on Pinterest, unless someone introduces it to you. Hot porridge made from sweet rice, white rice, or millet are typical breakfast foods that we, Chinese or most Asians, serve our families. It’s simple to make, low in fat, and easy to digest. That’s probably why our bodies like it when fighting off bacteria or viruses.
Mung beans are small green bead-like legumes. You can easily find them in most Asian grocery stores. Like most legumes, they cook faster once they are pre-soaked. Not only do they add good fiber and protein to the porridge, but they also have a very mild earthy taste.
Typically, I use my pressure cooker to make this savory mung bean millet porridge. My mom used to combine just mung beans, sweet rice, and water together to make her recipe. However, I like to cut down on the amount of refined grains I use and add more whole grains, like the millet I used in this recipe, to make it healthier. You can also add quinoa to make a hot millet quinoa breakfast cereal. Definitely, use your pressure cooker to save energy and time, if you have one.
Once the porridge is cooked, you can stir in salt to taste, and sprinkle some finely chopped green onions, chives, and cilantro on top. I think adding some finely chopped leafy greens will definitely be fun as well. The key ingredient to make this porridge irresistible is pure sesame oil. I hope you’ll enjoy this Asian savory mung bean millet porridge as much as we do.
- ¼ cup dry mung beans
- 4 large dry shiitake mushrooms
- ⅔ cup millet
- 3 tablespoons sweet rice
- 1 medium carrot
- 5½ cups water
- ¼ teaspoon salt
- 2 teaspoons pure sesame oil
- ⅛ teaspoon black pepper
- 3 tablespoons finely chopped cilantro
- 3 tablespoons finely chopped chive or green onion
- Soak mung beans and mushroom in two separate bowls for at least 4 hours. (I usually soak them overnight so they will be ready for the recipe the next morning). Drain and rinse briefly with water.
- Trim off the hard stems of soaked mushrooms. Dice mushrooms and carrot.
- Place soaked mung bean, mushrooms, carrot, millet, and sweet rice in a pressure cooker. Cover the pressure cooker with lid. Cook under low steady steam for 6 minutes after the pressure is built up.
- Remove the pressure cooker from heat and let the pressure release. Stir in salt and garnish with cilantro and green onion. Serve hot.