Baked Millet Porridge Pshonyana Kasha Food
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
BAKED MILLET PORRIDGE (PSHONYANA KASHA)
Baked Millet Porridge is a creamy, slightly sweet casserole dish that had been a family favorite for decades. It usually is served by itself for either breakfast or lunch, even as an appetizer.
Provided by Olga in the Kitchen
Categories Appetizers
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat the oven to a 350°F. Prepare an oven-safe casserole and set aside. Measure 2 cups uncooked millet and rinse in warm water until water is no longer yellow.
- Pour 4 cups milk into a medium saucepan. (Use stainless steel for faster results.) Add rinsed millet. Saute milk and millet over medium heat until all milk is almost gone. Stir occasionally to prevent the milk from scorching at the bottom of the pot. (it could take as long as 30 minutes).
- Cut butter into 1/2″ slices and stir into millet until dissolved. Add remaining ingredients: 1/2 cup granulated sugar, 1/2 tsp vanilla extract and 1/4 tsp salt. Stir until sugar has melted.
- Transfer millet porridge into the prepared baking dish. Cover with lid or foil. Bake for 60 minutes. (Remove lid with 10 minutes remaining on the clock to get the crispy, golden top to this casserole). Serve it warm!
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