Sprouted Multigrain and sweet potato congee #healing recipe#

Sprouted whole grain in a pie pan for 3 days. Change water each day.

Cook multigrain in a rice cooker (grain rice ratio 1:2) using brown rice function for about 2 hours.

Transfer all cooked multigrain into a bug container and leave only 1 and 1/2 cups of cooked multigrain in the inserter of the rice cooker. Add 4 cups of water and diced sweet potato. Set 3 hours under slow cooker function. Serve hot with other dishes.