Breakfast Friday | Creamy Millet Porridge

Apparently it’s millet week over here!  I figured since many of you are new to this seed [yes, it’s a seed!] I would give you a back-to-back millet recipe so you can see the many different ways to use it in your kitchen and shovel it into your mouth.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

Making millet porridge this week was actually a first for me and it took a bit of trial and error to get it right.  I know exactly how to cook millet when looking for a fluffy side dish, but no idea when looking for a creamy breakfast.

My first thought was that I didn’t want it to take 20 minutes to cook and then 10 more minutes waiting with the lid on before being able to eat.  So into the grinder it went.  I knew that grinding the millet would allow it to cook more quickly and it would also create a creamier, more porridge-like texture.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

After a few trials with different cook times + methods I got it figured out. 

And now I seriously cannot stop eating this. 

The end result is like a mix between polenta and cream of wheat.  It’s thicker than cream of wheat but creamier and softer than polenta.  The flavor is light and nutty and totally devourable without a single topping.  I thought it would need banana on top to sweeten or a maple syrup drizzle but for my taste buds it was perfect all on its own.

I couldn’t believe how similar it was to polenta in the end.  I think you could even cook it with slightly less liquid and use it in the exact same way as polenta.  Oooh, did I just get some ideas!

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

After letting the millet rest in your bowl for a few minutes it sort of solidifies [like polenta] but remains incredibly creamy.  I just couldn’t get over how much I loved the texture. 

You can see in the above photo how it actually pulls away from the bowl.  You could probably turn the bowl over and it would slide out in one solid piece.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

I kept the toppings simple but they were just right.

A sprinkle of cinnamon, a dab or two of coconut oil, and a handful of chopped pecans.

I find this much more comforting and satiating than a bowl of oats and perfect for the cold snap that hit us this week.  Below you’ll find a few ideas for sweet and savory toppings.  I’m going savory style for lunch today.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

Print this!

Creamy Millet Porridge

gluten-free, vegan // yields 1 serving

• 1/3 cup raw millet
• 1 teaspoon unrefined coconut oil
• 3/4 cup unsweetened almond milk, or milk of choice
• 1/2 cup water
• coconut oil, cinnamon, pecans, optional toppings

Pulse/grind millet until coarsely ground [about halfway to flour] in a clean coffee grinder, blender, or food processor.  You want the millet seeds to be about 3/4 ground.

Melt the coconut oil in a small pot over medium heat. Once hot add the ground millet and stir for 2-3 minutes, lightly toasting.  Slowly pour [it will spatter a bit] in the milk and water and stir.  Bring to a simmer stirring occasionally [it won’t be smooth yet], then stir until the mixture is fully combined and creamy. 

Reduce heat to low/simmer and place a tight fitting lid on top.  Simmer for 8-10 minutes.  Do not stir while it cooks.  Remove the lid and give it a few stirs.  The consistency should be creamy and thick but pourable.  If it seems runny place the lid back on for 1-3 minutes.  If it’s too thick add a bit more milk to thin out.  Pour into a bowl and let sit for about 3-4 minutes to thicken.  Top as desired and enjoy.

notes: This method results in a stiff but still creamy texture after letting it rest in your bowl.  If you want a thinner [but still thick and creamy] texture use 3/4 cup water and 3/4 cup milk and eat immediately after pouring in your bowl.  Butter or ghee can be substituted for coconut oil.  This recipe is easily doubled or tripled, etc. to serve more or to have leftovers.  To reheat you’ll want to add more milk/water before heating and stir to combine.

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sweet toppings: coconut oil/butter, nut butter, nuts, raisins, banana, cinnamon, honey, maple syrup

savory toppings: avocado, sunny side up egg, butter, paprika, savory nut butter, hot sauce, parmesan, sharp cheddar, nutritional yeast

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

My mom just got into town last night, so I’m off to make her a hot breakfast + hug her for forever.

Happy breakfasting + enjoy the weekend!

Ashley

Cheesy Veggie Taco Millet Bake

I’ve been trying to cook more from actual recipes for dinner lately.  As opposed to just winging it or piecing together random things I made throughout the day. 

Cheesy Veggie Taco Millet Bake | edibleperspective.com

Cooking from recipes is one of my favorite things to do.  You still have to think but you don’t have to do much guess work.  You’re relying on whoever created the recipe to do the guessing for you. 

I just kind of zone out and get lost in the cooking, tasting along the way, anticipating the end result.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

And you know sometimes when you spot a good recipe?  For whatever reason you can just tell it is going to be incredible.  That’s what happened when I saw the recipe for Roasted Broccoli Cheddar Millet Bake over on the blog, A Couple Cooks. [<--- I adore this blog and the husband + wife team who are the talented people behind it!]

I think I messaged them on every social media platform possible telling them I needed that meal right now.  And I’m pretty sure I made it the very next night.  And I’m pretty sure I ate my weight in it, as did Chris.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

So now here we are with a little taco-style spin on the original.  I realize broccoli isn’t normally [or ever?] a taco ingredient but trust me that it works in this recipe.  The bites of broccoli are possibly the very best bites you can find.  They’re roasted + tender and filled with pockets of cheesy millet goodness. 

Millet is one of my favorite grains ever.  It has a much nuttier flavor than quinoa [which is earthier] and has a thicker/heavier texture that sticks together quite a bit.  You could sub with quinoa or rice but millet is a big winner here.  I’ve talked about how to cook millet in the past but also included a refresher below.

Cheesy Veggie Taco Millet Bake | edibleperspective.com

Print this!

adapted from: A Couple Cooks and Naturally Ella

Cheesy Veggie Taco Millet Bake

gluten-free // yields 4-6 servings

for the millet:

• 2 teaspoons ghee, or cooking oil such as sunflower/safflower
• 1 1/2 cups uncooked millet, rinsed well + drained
• 3 cups water
• 1/2 teaspoon salt

for the millet bake:

• 3 cups chopped broccoli florets
• 1 large sweet bell pepper, chopped
• 1 cup frozen corn
• 1 cup black beans, or 1/2 cup black beans + 1/2 cup chickpeas
• 1/2 cup thinly sliced red onion
• 1 tablespoon + 2 teaspoons ghee, melted -- or other cooking oil
• 3 cloves minced garlic
• 1 cup 2% milk, or whole milk/unsweetened almond or soy
• 6-8oz freshly grated sharp cheddar cheese
• 2 teaspoons cumin
• 2 1/2 teaspoons mild chili powder
• 1/2 teaspoon oregano
• 1/4 teaspoon coriander
• hot sauce
• salt + pepper

Millet Refresher: Melt ghee in a medium pot over medium-high heat.  Once hot place the rinsed millet in the pot and stir for 2-3 minutes to toast.  Slowly pour in the water, stir in the salt, and bring to a boil.  Once boiling, stir once, reduce heat to simmer and cover with a tight fitting lid.  Let cook for 18-20 minutes [millet should be constantly simmering to ensure it will absorb all the liquid].  Do not stir while cooking.  At 18 minutes check to see if the liquid is absorbed by removing the lid and tip the pan on it’s side.  If there is still liquid cover and continue to simmer for 2-5 more minutes, until the liquid is absorbed.  If you don’t see liquid quickly place the cover back on and take off the heat.  Let sit for 10 minutes covered then fluff with a fork. 

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Preheat your oven to 400* F.  Place the broccoli, pepper, corn, beans, and onion on a large baking sheet and toss with 1 tablespoon of melted ghee and a few big pinches of salt + pepper.  Roast for 20-25 minutes, stirring once halfway through.  Veggies should be tender and lightly brown.  Remove and keep your oven on.

Scoop the fluffed millet in a 2 1/2 – 3 qt. or 11x13 baking dish and place the roasted veggies on top.  Set aside.

Heat the remaining ghee/oil in a large skillet over med-low/low heat.  Add the garlic and cook for 2-3 minutes stirring constantly until it just barely starts to brown.  Slowly pour in the milk and stir in the spices.  Let come to a simmer then stir in a heaping cup of grated cheese.  Stir until the cheese is mostly melted and starts to thicken the milk, 1-2 minutes.

Pour the milk mixture over the millet and veggies, sprinkle with a bit more cheese, add a few glugs of hot sauce, and fold ingredients with a large spoon until fully combined.  Top with a bit more cheese and place in the oven for 15 minutes until bubbly.  Remove and serve while hot.  Top with hot sauce and avocado if desired.

Let leftovers cool and store in a sealed container in the fridge for 3-4 days.  Reheat in a skillet with a bit of ghee or oil over medium heat or in the microwave.

notes: The hot sauce is optional but adds flavor and spice.  If you leave it out but still want a smoky flavor try adding 1/2 teaspoon smoked paprika to the milk mixture. 

Cheesy Veggie Taco Millet Bake | edibleperspective.com

Not sure what to do with the leftovers? Besides hiding them from everyone else who lives in your house…

Heat them up in a skillet with a little ghee or oil and put an egg on it.  Problem solved.

Ashley

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Recipes I made + loved last week:

// Roasted Cheddar Broccoli Millet Bake from A Couple Cooks [LOVE – try the original!]

// Cauli-power Fettuccini Alfredo [vegan] from Oh She Glows [seriously ate this sauce by the spoonful]

// Amazing Soba Bowl from The FauxMartha [SO simple + makes great lunch leftovers –> we ate this hot and used black bean noodles for the first time, which I am now obsessed with]