Angela’s whipping up something nice and filling for me this morning, a traditional breakfast from her hometown in Shandong Province, China.
It consists of mung beans, millet (could use couscous) and optionally raw peanuts.
To make a large bowl for one person it takes a handful of each of these ingredients. Throw them in a pot. Cover with water so that the water reaches twice the height of the ingredients. Bring to the boil, cover, reduce heat to simmer. Cook until the water is fully absorbed and the consistency is approaching porridge.
If you want to save time on cooking (this blog is for ‘quick and easy’ cooking after all and while this qualifies for easy, it does take some time), soak the mung beans overnight.
Compliment with a glass of orange or grapefruit juice (sip slowly as to not interrupt digestion) to maximize nutrient absorption) Enjoy!
(Man, what a messy pot. This is what happens when you don’t bring from a boil to a simmer at the right time.)
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