Red Rice & Barley Congee with Mango & Coconut
5
peopleServes
10
minPreparation Time
105
min Stove TopCooking Time
Ingredients
- 1 cup red rice
- 1/2 cup pearl barley
- 1/4 cup dried cranberries
- 7 cups (1.75L) water
- 3 cups (750mL) pomegranate juice
- 1/2 tsp McCormick Cinnamon Ground
- 1/2 tsp McCormick Ginger Ground
- 1/4 tsp McCormick Allspice Ground
- 1/8 tsp
- 2 tbsp butter
- 1/4 cup slivered almonds
- 1/4 cup pepitas, (shelled pumpkin seeds)
- 1/4 cup flaked coconut
- 1/2 cup chopped, peeled, fresh mango
- 2 tbsp plain yoghurt
- 1 tsp pomegranate molasses
Directions
- Bring rice, barley, cranberries, water and pomegranate juice to boil in a 4 litre saucepan. Reduce heat to medium-low, cover and simmer for 1 ½ hours to 1 hour and 45 minutes or until desired creamy consistency is reached, stirring occasionally.
- Combine McCormick spices in a small bowl. Divide spice mixture in half. Set aside.
- Melt 1 tablespoon of butter in a small frying pan over a medium heat. Add almonds, pepitas, coconut and half of the spice mixture, cook stirring for 3 to 5 minutes or until fragrant and golden brown. Set aside.
- Stir remaining spice mixture and 1 tablespoon butter into the cooked rice congee.
- To serve, spoon congee into serving bowls. Top each with the toasted coconut-nut mixture, mango and yoghurt. Drizzle with pomegranate molasses.
Recipe Tip
Congee can be prepared a day ahead up to Step 1. Cover and refrigerate congee in saucepan. Reheat, uncovered, on medium-low heat, stirring occasionally and adding additional water to reach desired consistency, if needed. Continue as directed in Steps 2 through Step 5.
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