Name: Savory Mung Bean Millet Porridge
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/4 cup dry mung beans; 2/3 cup millet; 3 tbsp sweet rice; 4 large dried shiitake mushrooms; 1 medium carrot; 5 1/2 cups water; 1/4 tsp salt; 2 tsp pure sesame oil; 1/8 tsp black pepper; 3 tbsp finely chopped cilantro; 3 tbsp finely chopped chives or green onions; Mung Beans: Substitute with lentils or split peas.; Shiitake Mushrooms: Replace with button mushrooms or portobello mushrooms.; Millet: Use quinoa or bulgur as an alternative.; Sweet Rice: Substitute with regular short-grain rice.; Sesame Oil: Use olive oil or avocado oil.; Cilantro: Replace with parsley or basil.; Chives/Green Onions: Use leeks or shallots.

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Dive into a bowl of this savory Mung Bean Millet Porridge! This simple, gluten-free, and vegan breakfast is packed with nutrients and flavors that will kickstart your day. With the earthy taste of shiitake mushrooms and the subtle sweetness of carrots, this porridge is a wholesome delight. Perfect for busy mornings, it’s ready in just 25 minutes!

Hello there! I’m Mei Chen, and I’m delighted to share with you an Asian-inspired breakfast recipe: Savory Mung Bean Millet Porridge. Growing up in Sichuan, breakfast was always an important part of the day. My mother would often make me a comforting porridge that was not only delicious but also packed with nutrients. Now that I live in the US, I’ve adapted these traditional recipes to suit my new lifestyle, and I’m excited to bring a bit of my heritage to your kitchen.

Mung beans are one of the best plant-based sources of protein. They’re rich in essential amino acids, antioxidants, and nutrients that may help reduce blood pressure, LDL cholesterol levels, and heart disease risk.
Healthline

What’s Up With This Savory Mung Bean Millet Porridge?

This Mung Bean Millet Porridge is a warm, nourishing meal that’s sure to give you that boost that’s needed for the whole day. It’s gluten-free, vegan, and incredibly easy to make. With the earthy taste of shiitake mushrooms and the subtle sweetness of carrots, it’s a bowl of comfort that will kickstart your day with a smile.

If you’re craving something savory instead of sweet in the morning, especially when you feel like you’re fighting off a headache or a flu, you’ll need this savory mung bean millet porridge very helpful. I know that this mung bean porridge might be new to Americans, but I know that they’ll absolutely love it once they take a spoonful of it.

Savory Mung Bean Millet Porridge — Easy Mung Bean Millet Porridge: 20-Minute Recipe 4

Chef’s Notes:

For added flavor, consider adding a splash of soy sauce or tamari before serving.

This porridge pairs well with a side of pickled vegetables or a simple green salad.

Feel free to add other vegetables like spinach or bell peppers for extra nutrition.

Ensure to soak the mung beans and mushrooms adequately to achieve the best texture.

Savory Mung Bean Millet Porridge

0.0 from 0 votes

Course: BreakfastCuisine: AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Main Ingredients
1/4 cup dry mung beans
2/3 cup millet
3 tbsp sweet rice
4 large dried shiitake mushrooms
1 medium carrot
5 1/2 cups water
Seasoning
1/4 tsp salt
2 tsp pure sesame oil
1/8 tsp black pepper
Garnish
3 tbsp finely chopped cilantro
3 tbsp finely chopped chives or green onions
Alternative Ingredients:
Mung Beans: Substitute with lentils or split peas.
Shiitake Mushrooms: Replace with button mushrooms or portobello mushrooms.
Millet: Use quinoa or bulgur as an alternative.
Sweet Rice: Substitute with regular short-grain rice.
Sesame Oil: Use olive oil or avocado oil.
Cilantro: Replace with parsley or basil.
Chives/Green Onions: Use leeks or shallots.

Directions

Soak the mung beans and shiitake mushrooms in separate bowls for at least 4 hours or overnight for convenience. Once soaked, drain and rinse them briefly with water.
Trim off the hard stems from the soaked mushrooms and dice them along with the carrot.
In a pressure cooker, combine the soaked mung beans, diced mushrooms, diced carrot, millet, and sweet rice.
Secure the lid on the pressure cooker and cook under low steady steam for about 6 minutes once the pressure builds up.
Remove the pressure cooker from heat and allow the pressure to release naturally.
Stir in the salt and drizzle with sesame oil and black pepper. Garnish with finely chopped cilantro and chives or green onions before serving hot.

Equipment

measuring cups and spoons
knife set
cutting board
pressure cooker

Nutrition Facts

Calories: 180kcal
Carbohydrates: 32g
Protein: 6g
Fat: 4g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 150mg
Potassium: 300mg
Fiber: 4g
Sugar: 2g
Vitamin A: 60IU
Vitamin C: 10mg
Calcium: 4mg
Iron: 10mg

A Little Extra Love

A recipe is more than just a list of ingredients and steps; it’s a way to show love and care to those we cook for. This Mung Bean Millet Porridge is a reflection of the warmth and comfort of home. Every time I make it, I’m reminded of the cozy mornings in Sichuan, and it brings a sense of nostalgia and happiness.

I hope this recipe brings the same warmth to your home. Enjoy it as a nourishing start to your day, a comforting meal on a chilly evening, or even as a hearty brunch on the weekend. It’s versatile, healthy, and most importantly, made with love.

Happy cooking! May your kitchen be filled with delicious aromas and your days with joy. If you try this Mung Bean Millet Porridge recipe, I’d love to hear how it turned out for you. Until next time, take care and eat well!

FAQs – Savory Mung Bean Millet Porridge

Can I make this mung bean millet porridge without a pressure cooker?

Absolutely! If you don’t have a pressure cooker, you can make this porridge on the stovetop. Simply bring the ingredients to a boil, then reduce the heat and let it simmer, covered, for about 30-40 minutes or until the mung beans and millet are tender and the porridge has a creamy consistency. You may need to stir occasionally and add a bit more water if it becomes too thick.

Do I need to soak the mung beans and shiitake mushrooms overnight?

While soaking the mung beans and shiitake mushrooms overnight is ideal for achieving the best texture, you can soak them for at least 4 hours if you’re short on time. This helps soften them and reduces cooking time.

Can I use fresh shiitake mushrooms instead of dried ones?

Yes, you can use fresh shiitake mushrooms if you prefer. Simply skip the soaking step and dice the fresh mushrooms directly. However, dried shiitake mushrooms have a more concentrated flavor that adds a deeper umami taste to the porridge.

Is there a gluten-free alternative to sweet rice?

Yes, regular short-grain rice can be used as a gluten-free alternative to sweet rice. Both types of rice will give the porridge a similar consistency and mild flavor.

Can I add other vegetables to this porridge?

Definitely! Feel free to add other vegetables like spinach, bell peppers, or zucchini. These additions can boost the nutritional value and add more color and flavor to your porridge.

How should I store leftovers?

Store any leftover porridge in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a bit of water to reach your desired consistency, as the porridge can thicken as it sits.

What should I do if my porridge turns out too thick?

If your porridge is too thick, simply add more water, a little at a time, and stir until you reach your desired consistency. If it’s too thin, let it cook a bit longer without the lid to allow some of the excess liquid to evaporate.

What kind of sesame oil should I use?

For the best flavor, use pure sesame oil, often labeled as “toasted sesame oil.” It has a rich, nutty flavor that enhances the overall taste of the porridge.

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Easy Mung Bean Millet Porridge: 20-Minute Recipe

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