By Josiah John
Rinse the millet under cold water to remove any impurities and set aside.
In a medium saucepan, combine the rinsed millet, unsweetened almond milk, chia seeds, ground cinnamon, and a pinch of salt. Stir well.
Place the saucepan over medium heat and bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the millet is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
While the millet is cooking, peel, core, and slice the pear into thin wedges.
In a small saucepan, add the pear slices and a small amount of water (just enough to cover the bottom of the pan). Poach the pear over low-medium heat for about 5-7 minutes, or until the slices are soft and tender.
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until they are golden and fragrant. Be sure to stir often to avoid burning. Remove from heat and set aside.
Once the millet is done cooking, remove it from the heat and let it sit, covered, for a few minutes to thicken further.
Serve the millet porridge warm, topped with poached pear slices, toasted walnuts, and a drizzle of honey or maple syrup.
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By Josiah John
This Breakfast Vegan Vegetarian Gluten-Free recipe is ready in 30 minutes and features Millet, Unsweetened almond milk, Pear and other delicious ingredients. Contains 370 calories total.
Rinse the millet under cold water to remove any impurities and set aside.
In a medium saucepan, combine the rinsed millet, unsweetened almond milk, chia seeds, ground cinnamon, and a pinch of salt. Stir well.
Place the saucepan over medium heat and bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the millet is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
While the millet is cooking, peel, core, and slice the pear into thin wedges.
In a small saucepan, add the pear slices and a small amount of water (just enough to cover the bottom of the pan). Poach the pear over low-medium heat for about 5-7 minutes, or until the slices are soft and tender.
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until they are golden and fragrant. Be sure to stir often to avoid burning. Remove from heat and set aside.
Once the millet is done cooking, remove it from the heat and let it sit, covered, for a few minutes to thicken further.
Serve the millet porridge warm, topped with poached pear slices, toasted walnuts, and a drizzle of honey or maple syrup.
Calories per Serving: 370
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