Multi-Grain Congee

After a week of eating roast chicken and potatoes, it was time for something a little less taxing on the stomach.

That called for multi-grain congee and some steamed tofu.

I used a multi-grain mix from Taiwan plus whole wheat grains (terigu), barley, green lentils and black glutinous rice.

I cooked it the old-fashioned way - on the stove instead of using a rice cooker or the microwave.

Just put everything in a pot, add water and bring to a boil.

It took about an hour for the congee to reach the consistency I like.

I ate it with tofu, sardines and cabbage.

Simple and healthful; a meal to warm the stomach on a balmy evening.

And it cost no more than about $2.50.