Skip to main content

SRC Reveal: Creamy Millet Porridge


It's time for Group B's July 2015 Secret Recipe Club reveal. This month I was assigned to Fit Mama Real Food which is written by Heather. She's wife to Jacob, mom to Hunter and Zoe, real food lover, crazy crafter, and group fitness instructor. And she has some really delicious looking recipes.


I am definitely going to try her Crusty No Knead Dutch Oven Bread (I am all about no-knead breads!), Chicken Kebab Salad, Pomegranate and Almond Butter Deep Dark Chocolate Brownie.

But, for this month's SRC reveal, I decided to make Heather's Creamy Millet Porridge. Serendipitously, I had just ordered some grains from Bob's Red Mill when I found Heather's recipe. And millet was in my order!


Given that I've never cooked with millet - and really no idea what I wanted to do with it when I placed the order at Bob's Red Mill - this was the perfect introduction to it!

In case you're unfamiliar, millet is an ancient grain that has been cultivated in Asia as far back as 10,000 years ago. Surprisingly, cultivation of millet was more prevalent than even rice, during prehistoric times, particularly in what is now China and the Korean peninsula. By 5000 B.C. its use had spread to Europe. And, today, it's used as a food source all over Africa for its resistance to drought.

Millet's protein structure is remarkably similar to wheat with one major divergence: it's a non-gluten grain. So many people with gluten-intolerance substitute millet flour in bread recipes.

I have to admit that my boys - including the big one - weren't sold on millet. It's toothier than they like...even moreso than steelcut oats.

Creamy Millet Porridge
slight adapted from Heather's Creamy Millet Porridge

I added chia seeds in addition to the hemp seeds. And, because we prefer our morning porridge a little sweeter, I served it with maple syrup. I don't think my family liked the hemp seeds. Maybe I'll try it again with chia and flax. Or maybe I'll try a savory application. Not sure yet. In any case, I liked it!

Ingredients Serves 4
  • 2 C cooked millet (I cooked it just as I cook rice)
  • 1-1/2 to 2 C milk (I used whole milk)
  • 2 t hemp seeds
  • 1 t chia seeds
  • 1 t ground cinnamon
  • 1 t pure vanilla extract
  • 1 egg
  • maple syrup for serving
  • fresh blueberries for serving


Procedure

In a small saucepan, over medium heat, combine all ingredients - to the vanilla extract. Bring to a very low simmer and allow the liquid to absorb into the millet. 

Once the millet is to your desired creamy texture, slowly whisk in the egg.  Cook and continue to whisk until egg is cooked, approximately 2 to 3 minutes on a low simmer.   Add more milk if needed.

Serve with a drizzle of maple syrup and a sprinkle of blueberries. Or top with your favorite porridge toppings.

Comments

  1. Your Creamy Millet Porridge looks so comforting, I love a dish like this. This is my last month to cook with the SRC and it has been a pleasure cooking with you and getting to know you here. Hope you have a great day!
    Miz Helen

    ReplyDelete
  2. I have never cooked with millet but I bet it is something I would like. Your additions of chia and hemp sound like something I would do. And my husband would probably agree with yours and stick with something more familiar.

    ReplyDelete
  3. This sounds interesting and so good. I've got some millet hanging around. I'm going to try this.

    ReplyDelete
  4. I've never been a fan of oatmeal, but I'm intrigued by this millet. Topped with blueberries looks tasty!

    ReplyDelete
  5. I have had a bag of millet for a long time and never known what to do with it. This sounds wonderful - I have printed the recipe to try.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce