For many centuries, millet porridge has been a traditional favorite morning dish of Russians. It’s a gluten-free grain that’s high in antioxidant activity and is especially high in magnesium. Millet is incredibly versatile, as it’s great in breakfast bars, salads, sides and many other recipes.
The peculiarity of this grain is that it isn’t stored for as long as other, more common grains. Over time, the grain develops a bitter taste which does not allow for making tasty dishes from it.
Before you buy, make sure to check the expiration date! Purchase it in small quantities and preferably from a natural food store. Check its scent before you use it, as it shouldn’t smell rancid. Millet with an acrid and/or harsh aftertaste shouldn’t be used. Store millet in a cool pantry or refrigerate it.
Millet should always be washed before cooking. It usually requires rinsing up to six times or until the water runs transparent after washing. The water used for cleaning millet should be warm.
To cook 1 cup of millet, you’ll need 2-2½ cups of water. If you want to make creamier porridge, increase the amount of water (or vegan milk) to 3 cups.
1½ cups millet; rinse well in warm water
3½ cups of almond milk or water
1 large pear cut into cubes
½ small honey melon with its seeds removed and cut into cubes
½ cup of fresh (or dried) cranberries
¼ cup of pistachios
¼ tsp. of salt
2 tbsp. of maple syrup
1 tbsp. of vegan butter
Wash millet, add hot water and cook over a high heat. Remove the foam when it rises and add salt. Bring it to a boil.
After the water has evaporated from the porridge, add vegan milk. Reduce the heat, simmer over medium-low heat while stirring frequently for about 15-20 minutes, until it thickens.
Millet grains should be soft. Add more almond milk if the grains aren’t soft and continue to cook.
Add vegan butter, maple syrup, pear, honey melon, cranberries and pistachios. Serve hot or cold.