Millet Porridge with Chives and Toasted Seeds
A quick and easy take on porridge that comes together in just a few minutes. Creamy, savory and satisfying for any time of the year!
Equipment
- 1 Coffee Grinder
- 1 Small pot
Ingredients
- 1/3 cup whole millet
- 2/3 cup water
- pinch salt
- handful of chives, minced
- 2 tbsp of raw or toasted seeds (any mixture; here I used pumpkin and sunflower)
- salt & pepper, if needed
- drizzle of flax seed oil, optional
Instructions
Toast the millet
- Most millet seeds come raw, but if yours are already toasted you can skip this seed. To add a nuttiness to the dish, add the millet to a pan on medium to low heat to toast a little bit. Watch it closely as you stir your porridge, as they can burn quite easily. You just want them a little toasted brown.
- Set millet aside to cool for one minute. Then to proceed to grind in a coffee grinder to use for the recipe.
Recipe
- Add the ground millet, water, and pinch of salt to a small sauce pan. Stir constantly using a wooden spoon or whisk until it starts to bubble. Set it on medium low and continue to stir. It's done when you take the spoon and try to pull the porridge from the sides of the pan and it releases. You can also taste it to make sure it's done to you likeness. This porridge can continue to cook and turn even softer if you add a little more water, it's up to you.
- Add the porridge to a bowl and top with the chive and seeds. Feel free to season to your liking with salt & pepper.
- I also like to add a little drizzle of flax seed oil on top sometimes, but it's totally optional.