Millet Porridge With Dates Recipes

SIMPLE MILLET PORRIDGE (小米粥)

Steps:

• Rinse millet a few times with tap water and drain.
• Add water to a medium-sized pot and bring to a boil.
• Slowly add millet to the pot.
• Continue cooking until the water returns to a boil. Turn to low heat. Use a ladle to skim the foam from the surface, so the porridge won't spill during cooking.
• Cook while keeping the porridge boiling, but not too fiercely, for 30 minutes. Stir the porridge several times after 20 minutes, so the millet won't stick to the bottom of the pot.
• If you want a thicker porridge, keep cooking after 30 minutes are up, and stir the porridge constantly as it thickens, about 10 minutes.
• The porridge is ready when the millet is tender but still keeps its shape.

MILLET BREAKFAST PORRIDGE WITH FRUIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
• Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
• Cool slightly before serving.

MILLET PORRIDGE WITH ALMOND MILK & BERRY COMPOTE

Steps:

• For the compote, put the dates in a pan with 150ml water, bring to the boil and stir well so they break down. Tip in the frozen fruit and cinnamon stick and cook over a medium heat, stirring every now and then for a couple of minutes. Don't worry about fully thawing larger fruits, as they will defrost in the residual heat and retain their shape in the compote (if you have large strawberries in the mix, you can halve these as they soften). Leave to cool. Will then keep chilled for up to four days.
• Rinse the millet in a sieve, then tip into a deep, heavy-based saucepan and pour in the almond milk and 350ml water. Put over a low heat and once bubbling, leave to simmer for 10-12 mins, stirring frequently until the millet grains are tender, but nutty.
• Serve a third of the porridge with a third of the compote, between two people, on the first day of the Healthy Diet Plan. Add a little extra almond milk to serve with a few mint leaves scattered over. Chill the remainder for the subsequent two days. Will keep covered and chilled for up to four days. To serve on another day, reheat portions of the porridge in a pan with extra almond milk or water to loosen. Serve with the chilled compote.

MILLET PORRIDGE WITH DATES

Steps:

• Add the millet, water, and salt to a slow cooker; stir to combine.
• Cover and cook on LOW for 7-9 hours, or overnight.
• Stir a few times with a whisk during cooking.
• Turn the cooker to HIGH and stir in the milk and dates; cover and cook 5-10 minutes or until hot.
• Stir the porridge well and scoop into bowls.
• Serve with milk and honey.

MILLET PORRIDGE

Steps:

• In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
• Bring to a boil.
• Reduce heat to low, cover and simmer for 25 minutes without stirring.
• If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
• Remove from heat.
• Drizzle with maple syrup or honey.
• Serve.