By Josiah John
Rinse the millet under cold water using a fine mesh strainer to remove any impurities.
In a medium saucepan, combine the rinsed millet, unsweetened almond milk, a pinch of salt, and a pinch of cinnamon. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes or until the millet is tender and the mixture has thickened, stirring occasionally.
While the millet is cooking, peel and core the pear, then slice it into thin wedges.
In a small saucepan, add the sliced pear, a few tablespoons of water, and a dash of cinnamon. Cook over medium heat for about 5 minutes until the pear slices are soft and slightly caramelized. Remove from heat.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. Once toasted, remove from the skillet and set aside.
Once the millet is cooked and creamy, stir in the chia seeds and let sit for a minute or two to thicken further.
To serve, spoon the warm millet porridge into a bowl. Top with the poached pear slices and toasted walnuts.
Drizzle with honey or maple syrup and enjoy your delicious warm spiced millet porridge with poached pear and toasted walnuts.
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By Josiah John
This Breakfast Vegetarian Gluten-Free Dairy-Free recipe is ready in 30 minutes and features Millet, Unsweetened almond milk, Pear and other delicious ingredients. Contains 320 calories total.
Rinse the millet under cold water using a fine mesh strainer to remove any impurities.
In a medium saucepan, combine the rinsed millet, unsweetened almond milk, a pinch of salt, and a pinch of cinnamon. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes or until the millet is tender and the mixture has thickened, stirring occasionally.
While the millet is cooking, peel and core the pear, then slice it into thin wedges.
In a small saucepan, add the sliced pear, a few tablespoons of water, and a dash of cinnamon. Cook over medium heat for about 5 minutes until the pear slices are soft and slightly caramelized. Remove from heat.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. Once toasted, remove from the skillet and set aside.
Once the millet is cooked and creamy, stir in the chia seeds and let sit for a minute or two to thicken further.
To serve, spoon the warm millet porridge into a bowl. Top with the poached pear slices and toasted walnuts.
Drizzle with honey or maple syrup and enjoy your delicious warm spiced millet porridge with poached pear and toasted walnuts.
Calories per Serving: 320
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