By Josiah John
Rinse and drain the millet under cold water to remove any dust or impurities.
In a medium saucepan, combine the rinsed millet, unsweetened almond milk, and a pinch of salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let the millet simmer for about 15 minutes, or until most of the liquid is absorbed and the millet is tender.
While the millet is cooking, peel and core the pear, then cut it into thin slices.
Add the pear slices to a small saucepan with a little water (just enough to cover the bottom), a pinch of ground cinnamon, and let them simmer on low heat until tender, about 8-10 minutes.
In a small, dry skillet, toast the walnuts over medium heat, stirring frequently, until they are golden and fragrant, about 3-5 minutes. Be careful not to burn them.
Once the millet is cooked, stir in the chia seeds and let it sit covered for 2-3 more minutes to thicken.
Serve the millet porridge in bowls, topped with the poached pear slices and drizzle with honey or maple syrup.
Sprinkle toasted walnuts on top and add an extra pinch of ground cinnamon if desired.
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By Josiah John
This Breakfast Vegan Gluten-Free recipe is ready in 30 minutes and features Millet, Unsweetened almond milk, Pear and other delicious ingredients. Contains 350 calories total.
Rinse and drain the millet under cold water to remove any dust or impurities.
In a medium saucepan, combine the rinsed millet, unsweetened almond milk, and a pinch of salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let the millet simmer for about 15 minutes, or until most of the liquid is absorbed and the millet is tender.
While the millet is cooking, peel and core the pear, then cut it into thin slices.
Add the pear slices to a small saucepan with a little water (just enough to cover the bottom), a pinch of ground cinnamon, and let them simmer on low heat until tender, about 8-10 minutes.
In a small, dry skillet, toast the walnuts over medium heat, stirring frequently, until they are golden and fragrant, about 3-5 minutes. Be careful not to burn them.
Once the millet is cooked, stir in the chia seeds and let it sit covered for 2-3 more minutes to thicken.
Serve the millet porridge in bowls, topped with the poached pear slices and drizzle with honey or maple syrup.
Sprinkle toasted walnuts on top and add an extra pinch of ground cinnamon if desired.
Calories per Serving: 350
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