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.
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.
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
Ingredients
- 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.
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!
ReplyDeleteMiz Helen
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.
ReplyDeleteThis sounds interesting and so good. I've got some millet hanging around. I'm going to try this.
ReplyDeleteI've never been a fan of oatmeal, but I'm intrigued by this millet. Topped with blueberries looks tasty!
ReplyDeleteI 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