Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Honey | 1 tbsp (21g) | 64 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Millet | not in our table | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup millet
- 6 cups water
- 1 cup peeled diced sweet potatoes (raw or cooked)
- 1 slice peeled fresh ginger
- 1 cinnamon stick
- 4 tablespoons honey
- chestnuts or walnuts (optional)
Directions
1. Rinse and drain the millet.
2. Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
3. Bring to a boil.
4. Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
5. If you are using cooked sweet potatoes, add them at the end and stir until hot- this will yield a chunkier porridge; raw ones cooked for an hour pretty much dissolve.
6. Turn off the heat.
7. Stir in the honey.
8. Ladle into bowls.
Category:Mongolian Recipes
Category:Mongolian Vegetarian