Millet Porridge with Dates
Recipes · Breakfast · Recipe, Typed Supps
A grain most people have only ever bought for a bird, cooked the way half the world eats breakfast.
Allergens and patterns
Contains milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1/2 cup, uncooked (100g) Millet — Naturally gluten free and higher in magnesium than oats, with a texture closer to couscous than to porridge once it swells.
- 1 1/4 cups (300g) Milk — Cooking the grain in milk rather than water is what makes this a breakfast with protein in it rather than a bowl of starch.
- 3, chopped (40g) Dates — The entire sweetener. Chopped small so they melt into the grain instead of sitting on it in lumps.
- a small handful, chopped (20g) Almonds — Fat and crunch, and the thing that stops this being uniformly soft from the first spoon to the last.
- 1/2 tsp (2g) Ground Cinnamon — Goes in with the milk, not on top, so it flavours the grain rather than sitting in a dusty patch.
Nutrition per serving
- Calories: 266.5 kcal
- Protein: 8.7g
- Carbohydrate: 33g
- of which sugars: 21.5g
- Fat: 10.5g
- of which saturated: 3.6g
- Fibre: 4.2g
- Sodium: 63.9mg
Method
- Toast the dry millet in the pan for two minutes until it smells nutty — skip this and it tastes of very little.
- Add the milk, cinnamon and chopped dates, bring to a simmer, and cover.
- Cook 20–25 minutes, stirring now and then, until the grain is soft and the milk absorbed.
- Top with the almonds.
Nutrients it supplies
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