MILLET PORRIDGE
Looking to add other grains to your diet? Try millet as a hot breakfast cereal. Note: I adopted this as an "authorless" recipe, as it was one I had tried and liked. I have changed the recipe from the original description that it made 2 servings; as I and both other reviewers at this time found that it really makes 1 serving. It can, however, be doubled very easily. I cook mine in my rice cooker which I recommend as a very easy way to make this.
Provided by Jenny Sanders
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 25 minutes without stirring.
- If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
- Remove from heat.
- Drizzle with maple syrup or honey.
- Serve.
Nutrition Facts : Calories 369, Fat 3.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 238.7, Carbohydrate 71.8, Fiber 6.7, Sugar 12, Protein 12.8
SIMPLE MILLET PORRIDGE (小米粥)
Millet porridge is an easy, comforting, and versatile side on the Chinese dinner table. Season it with sugar, pickled vegetables, or cheese; this porridge goes well with nearly any type of main dish.
Provided by Maggie Zhu
Categories Side
Time 35m
Number Of Ingredients 6
Steps:
- Rinse millet a few times with tap water and drain.
- Add water to a medium-sized pot and bring to a boil.
- Slowly add millet to the pot.
- Continue cooking until the water returns to a boil. Turn to low heat. Use a ladle to skim the foam from the surface, so the porridge won't spill during cooking.
- Cook while keeping the porridge boiling, but not too fiercely, for 30 minutes. Stir the porridge several times after 20 minutes, so the millet won't stick to the bottom of the pot.
- If you want a thicker porridge, keep cooking after 30 minutes are up, and stir the porridge constantly as it thickens, about 10 minutes.
- The porridge is ready when the millet is tender but still keeps its shape.
Nutrition Facts : ServingSize 354 g, Calories 76 kcal, Carbohydrate 14.6 g, Protein 2.2 g, Fat 0.8 g, TransFat 0.8 g, Sodium 11 mg, Fiber 1.7 g
MILLET BREAKFAST PORRIDGE WITH FRUIT
This nutritious, creamy, hot breakfast is naturally sweet and super easy to make. It just takes a little baking time. It's fabulous both fresh and warmed up later with a little milk. My kids and I gobble it down every time.
Provided by IVOIRIENNE
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 1h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
- Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
- Cool slightly before serving.
Nutrition Facts : Calories 145 calories, Carbohydrate 30.9 g, Cholesterol 1.5 mg, Fat 1.4 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 14.1 mg, Sugar 14.5 g
NUT AND DATE MILLET PORRIDGE
This millet porridge with nuts and dates is vegan and gluten-free.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
- Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
- Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
- Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
- Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 58.2 g, Fat 18 g, Fiber 8.9 g, Protein 11.5 g, SaturatedFat 4.7 g, Sodium 166.3 mg, Sugar 8.5 g
VEGAN MILLET PORRIDGE - SIMPLE, CREAMY AND SUGAR-FREE
Simple, creamy, and sugar-free (but sweet) vegan millet porridge with coconut milk & banana. Basis recipe with millet breakfast porridge variations.
Provided by Plantbasedredhead
Categories Frühstück
Number Of Ingredients 5
Steps:
- Ideally, rinse the millet and soak it in water overnight before processing, see questions "Should you rinse millet before cooking?" and "Why should we soak millet before cooking?" in the post above.
- Put the water and coconut milk in a saucepan, add the millet and cinnamon and bring to the boil.
- Let simmer uncovered on low to medium heat for about 10 minutes. Stir in between so that nothing burns.
- Then switch off the stove, but leave the millet to swell for another 10 minutes. Now the excess liquid is sucked up, and you will soon have a creamy result. If you have a gas stove where the stove doesn't stay hot forever, let the millet cook a few minutes longer.
- Mash a banana with a fork and stir it into your porridge.
MILLET PORRIDGE
Porridge is a widely consumed breakfast. You can find it in almost every cuisine. The most commonly used ingredient in porridge is oats. However, not many know that we can use other ingredients instead of oats as well. For instance, millet is an underrated yet amazing ingredient that you can use to make breakfast porridge. So, for those who like to enjoy a vegan and healthy breakfast, millet porridge is just the perfect recipe for you to try out! It has a fluffy texture and is loaded with nutrients and minerals. You will also love Banana Porridge, Jamaican Cornmeal Porridge, Buckwheat...
Provided by Michelle Blackwood, RN
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Wash the millet a few times using a fine mesh strainer to get rid of the dirt and debris.
- In a saucepan, pour water and almond milk.
- Add washed millet and place the saucepan over medium heat.
- Bring the mixture to a boil. Reduce the heat and let it simmer for about 25 minutes. Stir occasionally.
- Add maple syrup, vanilla, cinnamon, and salt and mix well. Once the millet is cooks, remove half of the millet and blend it in a high-speed blender or using a hand blender.
- Combine it with the unblended cooked millet and let it simmer for 3 to 4 minutes or until you get the consistency you require.
- Garnish with fresh fruits, nuts and serve.
Nutrition Facts : Calories 266, Carbohydrate 52.8, Fat 3.1, Protein 5.9
TOASTED MILLET PORRIDGE SOURDOUGH
This toasted millet porridge sourdough bread is hearty, nutty, and custardy. Here are two variations on the Tartine No3 classic, one using fresh-milled wheat and the other using fermented fruit water.
Provided by Melissa Johnson
Categories Recipes
Time 1h55m
Number Of Ingredients 18
Steps:
- The toasted millet porridge can be made days ahead, or you can start the toast/soak when you begin to build your starter. Then at the porridge-boil stage, you can autolyse your flour.
- Porridge
- In a dry pan on medium heat, toast the 150g millet for 2-3 minutes, mixing and shifting it around. You should hear occasional popping and smell a nice aroma.
- Transfer the millet to a medium bowl and add 470 ml of water (2 cups). Cover and let sit 5 hours to overnight. When it has soaked sufficiently, you will be able to split a seed with your nail.
- Pour the contents of the bowl into a saucepan, and bring to a boil on your smallest burner. Cover the pan and lower the heat to simmer. Set a timer for 20 minutes. When the timer goes off, turn off the heat but leave the lid on for 10 additional minutes. Then fluff, cool and use.
- Bread
- The instructions in italics are for the Tartine method. However, you may also mix all the ingredients together at once (I still suggest one stretch and fold after 20-30 minutes, mostly to ensure ingredient incorporation) and then resume the instructions after the italics section.
- Mix the flours and water, holding back about 1/4 cup of water. Cover and allow the dough to autolyse for 1-4 hours.
- Add the starter to the dough by pinching and kneading until it is incorporated. Cover again and let rest for 20-30 minutes.
- Begin a series of four rounds of stretching and folding, 20-30 minutes between each round.
- Before the second stretch and fold, dissolve the salt in the reserved water. Add the salt water and the toasted millet porridge to the dough. Pinch, squeeze, and knead with two hands until it is well distributed into the dough.
- Cover and let the dough ferment for several more hours. Total fermentation time depends on room temperature, but will likely be 6-10 hours.
- When the dough has roughly doubled in size and there are some bubble on the surface, flour your countertop and scrape the dough out onto it.
- If you've made a double dough (i.e. not halved the recipe), cut the dough in half and pre-shape it into round or oval balls, depending on the type of baking vessel(s) you have.
- Cover the dough with plastic and let it rest for ~20 minutes.
- Prepare your proofing basket(s) by dusting them with flour or bran flakes.
- Shape your doughs into tight round or oval shapes, transfer them to the proofing baskets, and cover. You can also roll the tops of the doughs in millet before placing them in the banneton (millet-side down) to proof. I find the seeds too hard to chew, however, so I don't do this -- even though it looks attractive.
- Proof at room temperature for 1-2 hours, or in the refrigerator for 5-10 hours.
- Preheat your oven with the baking vessel(s) inside for 30 min at 500F.
- If you are doing 2 breads and only have one baking vessel, you can use the refrigerator to slow down the proof of one of the doughs, so that you bake the breads separately (different days, several hours apart, or in succession). If you bake one after the other, I suggest a 15 minute re-preheat of the baking vessel before bread #2.
- When the final proof and the preheating are complete, take the baking vessel from the oven. Gently flip the dough out of the basket and into the bottom of your baking vessel. Score the top of the dough. Cover and return the vessel to the oven.
- Bake at:
- 500F for 30 minutes lid on
- 450F for 10-15 minutes lid off
- When finished, the internal temp should be 205F or more.
- Remove the baking vessel from the oven and transfer the bread to a cooling rack.
- Let cool at least 1 hour before cutting. If you've chosen the higher hydration recipe variation, you may want to wait longer than 1 hour before cutting.
MILLET PORRIDGE WITH ALMOND MILK & BERRY COMPOTE
Start your day with our millet porridge made with almond milk and a berry compote. With a nutty texture, millet is a grain that's high in protein and gluten-free
Provided by Sara Buenfeld
Categories Breakfast
Time 27m
Yield Serves 6 (3 breakfasts for two people)
Number Of Ingredients 6
Steps:
- For the compote, put the dates in a pan with 150ml water, bring to the boil and stir well so they break down. Tip in the frozen fruit and cinnamon stick and cook over a medium heat, stirring every now and then for a couple of minutes. Don't worry about fully thawing larger fruits, as they will defrost in the residual heat and retain their shape in the compote (if you have large strawberries in the mix, you can halve these as they soften). Leave to cool. Will then keep chilled for up to four days.
- Rinse the millet in a sieve, then tip into a deep, heavy-based saucepan and pour in the almond milk and 350ml water. Put over a low heat and once bubbling, leave to simmer for 10-12 mins, stirring frequently until the millet grains are tender, but nutty.
- Serve a third of the porridge with a third of the compote, between two people, on the first day of the Healthy Diet Plan. Add a little extra almond milk to serve with a few mint leaves scattered over. Chill the remainder for the subsequent two days. Will keep covered and chilled for up to four days. To serve on another day, reheat portions of the porridge in a pan with extra almond milk or water to loosen. Serve with the chilled compote.
Nutrition Facts : Calories 299 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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