Seasonal TCM Dietetics — Spring

    Mint, Barley & Pea Congee

    薄荷青豆大麥粥 · Bò He Qīng Dòu Dà Mài Zhōu

    Liver Qi StagnationCoolModern CantoneseCongee / Breakfast
    Mint, Barley & Pea Congee — Pearl barley, sweet peas and a fresh mint finish make a light breakfast for warmer spring mornings.

    Pearl barley, sweet peas and a fresh mint finish make a light breakfast for warmer spring mornings.

    Prep
    10 min
    Cook
    40 min
    Total
    50 min
    Yield
    3 servings

    Ingredients

    • 80 g pearl barley, soaked 2 hours
    • 40 g jasmine rice
    • 1.2 L water
    • 100 g shelled green peas
    • 8 fresh mint leaves
    • 5 g aged tangerine peel
    • 1 tsp sesame oil
    • Sea salt

    Method

    1. 1Drain barley and combine with rice, water and tangerine peel.
    2. 2Bring to the boil, then simmer partly covered for 35 minutes, stirring occasionally.
    3. 3Add peas and cook for 5 minutes until bright and tender.
    4. 4Remove the peel, season, and fold through torn mint and sesame oil just before serving.

    Nutrition (approx.): ~205 kcal per serving · 1 bowl (~320 ml)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.