Delicious vegetable whole grain porridge/congee

Sprouted brown rice, lentil and millet 3 days ahead of time in a shallow pan. Change water twice a day. Cook whole grains in a slow cooker for 2 hours in excess amount of water. Set aside.

Saut shredded carrot and diced tomato in Olive oil until you see the oil turn into red color.

Add a pinch of India spicy and stir until aromatic. Add 3 cups of whole grains porridge.

Add a little bit water to make it more watery. Add tofu and bokchoy. Stir gently and simmer for about 2 minutes. Season with salt and pepper. Serve hot.