Porridge. Just the word invokes Oliver Twist and asking for more. I love that porridge is making a comeback – not as a bland gruel but as a filling way to start the day with a warm bowl in hand.
Raw Millet for your consideration
First steel cut oats and polenta seemed to creep into our collective food conscious – old traditional foods made new with time. Now, with our appetites whetted, other ancient grains are making an appearance on the table. I contend that they should show up on the breakfast table.
Millet is one of those ancient grains. It has far surpassed quinoa in my book as a go-to. It is rich and nutty like a blend of popcorn and brown rice. The grains are right in-between couscous and Israeli couscous in size and they cook up quickly without an overnight soak. Millet even keeps its shape and a little crunch – both wins to my mouth.
Mangos are in my top 5 fruits. Greg discovered them when we got together and it *may* have contributed to him falling for me….
Here, coconut milk, millet and mango make friends in this quick 25 minute porridge. The real secret? Toasting the millet before it goes in the pot.
They say a watched pot never boils, but watch this pot closely. It will boil over like nobody’s business in no time at all.
It is rich, warm and substantial with just a hint of sweet. I added a pat of butter and a splash of maple syrup.
A little splash of color and the tropics for you
Find some great tips & tricks for cooking Millet HERE from The Ktchn (including that pre-toasting idea).
Porridge is not porridge without a pat of butter
Now then. “Please sir, I want some more.”
Ingredients
- 1 cup Millet
- 2 cups Milk - I used Almond Milk
- 1 can (13.5 oz) Whole Coconut Milk
- Pinch of Salt
- 1 whole, ripe Mango
- Sweetener of Choice - I like either Maple Syrup or Coconut Sugar
Method
- In a dry skillet toast the millet for 3-5 minutes over medium heat. This will bring out the natural nutty flavor and add depth. Stir it occasionally to ensure that it doesn't burn. You'll know when it is done - it will smell like a blend of baking bread and popcorn.
- Transfer the millet to a large pot - the larger the better since it can easily boil over as it cooks. Add the milk, coconut milk and a pinch of salt.
- Bring everything to a full boil, then immediately turn the heat down to medium-low and simmer for 15 minutes, stirring occasionally so that it doesn't stick to the pan.
- In the meantime, peel and slice the mango into small cubes. Add to the cubes to the millet porridge and return to a simmer, cooking for another 10-15 minutes until the millet is soft and the porridge is thick.
- Serve with a little maple syrup drizzled on top and a pat of butter or a splash of cream.
– Lydia, my childhood nickname really was Dickens after a certain Charles
