Millet Porridge With Dates Food

SIMPLE MILLET PORRIDGE (小米粥)

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.

MILLET PORRIDGE

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.

MILLET PORRIDGE

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.

MILLET BREAKFAST PORRIDGE WITH FRUIT

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.

MILLET PORRIDGE WITH DATES

Steps:

• Add the millet, water, and salt to a slow cooker; stir to combine.
• Cover and cook on LOW for 7-9 hours, or overnight.
• Stir a few times with a whisk during cooking.
• Turn the cooker to HIGH and stir in the milk and dates; cover and cook 5-10 minutes or until hot.
• Stir the porridge well and scoop into bowls.
• Serve with milk and honey.

NUT AND DATE MILLET PORRIDGE

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.