Note: Wheatberries can be replaced with rye, barley, or other grains as desired. As for garnishes, I like the classics: minced pickles, scallions, cilantro. Season with fish sauce, soy sauce, and sesame or chili oil, if you are not eating your congee with much else.
- 1/4 cup dried lentils
- 1/2 cup dry short-grain white rice
- 1/4 cup dry brown rice
- 1/4 cup steel cut oatmeal
- 1/4 cup wheatberries (see note)
- Kosher salt and freshly ground black pepper
- Garnishes as desired (see note)
Place lentils in a medium saucepan and cover with 3 cups water. Bring to a boil over high heat and reduce to a simmer. Cook until lentils are tender, about 20 minutes. Add white rice, brown rice, steel cut oatmeal, and wheatberries (see note). Add 1 quart of water and bring to a boil. Reduce to a bare simmer and cook, stirring occasionally, until white rice grains and oatmeal are very soft and have thickened the porridge, about 50 minutes. Season to taste with salt and pepper. Ladle porridge into bowls, garnish as desired, and serve.
3 quart saute pan