A bowl of creamy hot cereal is my absolute comfort food. I grew up with my mom and grandmother making it for me daily. Yes, even in summer (although I'd have to blow on it to cool it off.)
As a child, I ate my hot cereal plain with a little bit of butter and salt. Today, I like adding ingredients that provide a better balance of flavors, textures and nutrients.
This millet porridge is balanced nutritionally while offering a variety of tastes and textures. What I learned more than anything else in culinary school is that you can eat the most healthful dishes, but if they don’t have a balance of flavors and texture they won’t leave us content and satisfied. This porridge satisfies for breakfast, lunch or dinner!
If you haven’t had millet before, it cooks up really thick and creamy while having all the great benefits of a gluten-free whole grain. The cinnamon and cardamom are warming spices, making this a particularly comforting dish.
The figs, toasted walnuts and pumpkin seeds add their unique health benefits–-like fiber, antioxidants and healthy fats–-as well as a variety of flavors and textures that complement the creamy millet so well.
If you need a break from your same ole comfort food dish, give this a try.
This recipe yields two to four servings, depending on portion size. You can also double the recipe, cooking the millet only in the slow cooker, and then reheating the cooked millet and adding the toppings to each serving before eating.
Cinnamon and Spice Millet Porridge
gluten-free, dairy-free, vegan, no refined sugars
1 cup millet
4 cups water (varies depending on altitude)
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cardamom
5 figs, diced
1/2 cup chopped walnuts, toasted
1/4 cup pumpkins seeds, toasted
Almond milk, for garnish (optional)
Toast millet in skillet over medium-high heat until lightly toasted, about 2 minutes. Set aside. Bring millet, water and salt to a boil in a pot. Add cinnamon and cardamom and stir. Reduce heat, cover and simmer until water is absorbed, about 25-30 minutes. When done, remove from heat and serve with figs, and toasted walnuts and pumpkin seeds. Milk of any type can also be added.