A couple of days ago I found quarter a package of millet in my pantry. I have no idea, how long it has been there… So I had to use it at last.
To be honest, I am not that huge millet fan. I can’t even tell you why. I like rice, pearl barley, quinoa, couscous and bulgur very much, but millet not so much. So I came up with something extra yummy to make me enjoy the millet.
Cooked in almond milk with rhubarb blueberry compote I liked it very much. I guess it will also be fantastic when you cook it in coconut milk.
You like porridge? Then also try Chocolate porridge with peanut butter and banana, Porridge with blueberries, Warming apple pie porridge with glazed almonds and Hearty porridge with tomatoes, mushrooms and spinach.
- 150 g ( 1/3 cup) millet
- 500 ml (2 cups) almond milk or coconut milk
- maybe some agave nectar or maple syrup
- 4 stalks rhubarb
- 2 hands full wild blueberries - frozen
- about 4 tbsp water
- 2 tbsp agave nectar or maple syrup - maybe more
- 1 tsp vanilla extract
- Wash the millet under running, warm water, then bring to boil in the almond or coconut milk. If you use unsweetened almond milk, add some agave nectar or maple syrup.
- Cook the millet for 15 minutes, then turn off the stove and let well for 10 minutes. If the porridge is too thick, add some more milk or warm water to thin it.
- While the porridge ist cooking, make the compote. Cut the rhubarb stalk in pieces, put in a pot and bring to a simmer with some water. Let simmer for 10 minutes.
- Then add the blueberries, some more water, the sweetener and vanilla and let simmer for another 5 - 10 minutes, until the rhubarb fell apart. If the compote is too thick, add more water.
- Pour the porridge in two bowls and add a generous dollop of compote on top.