By Josiah John
Rinse the millet under cold water to remove any debris and bitterness. Drain well.
In a small saucepan, combine the millet, unsweetened almond milk, a pinch of salt, and a pinch of ground cinnamon. Bring to a gentle boil over medium heat.
Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and has absorbed most of the almond milk. Stir occasionally to prevent sticking.
Meanwhile, peel and core the pear, then slice it into thin wedges.
In another small saucepan, add the sliced pear and just enough water to barely cover them. Add a little honey or maple syrup to taste. Simmer on medium heat until the pears are tender, about 5-7 minutes. Remove from heat and set aside.
In a dry skillet, toast the walnuts over medium-low heat until golden and fragrant, stirring frequently to avoid burning. This should take about 3-5 minutes. Remove from the skillet and set aside.
Once the millet is cooked, stir in the chia seeds and a tablespoon of honey or maple syrup. Adjust the sweetness to your taste.
To serve, spoon the millet porridge into bowls, top with the poached pears, toasted walnuts, and an extra sprinkle of cinnamon if desired.
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By Josiah John
This Breakfast Vegetarian Gluten-Free Vegan Friendly recipe is ready in 35 minutes and features Millet, Unsweetened almond milk, Medium pear and other delicious ingredients. Contains 330 calories total.
Rinse the millet under cold water to remove any debris and bitterness. Drain well.
In a small saucepan, combine the millet, unsweetened almond milk, a pinch of salt, and a pinch of ground cinnamon. Bring to a gentle boil over medium heat.
Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and has absorbed most of the almond milk. Stir occasionally to prevent sticking.
Meanwhile, peel and core the pear, then slice it into thin wedges.
In another small saucepan, add the sliced pear and just enough water to barely cover them. Add a little honey or maple syrup to taste. Simmer on medium heat until the pears are tender, about 5-7 minutes. Remove from heat and set aside.
In a dry skillet, toast the walnuts over medium-low heat until golden and fragrant, stirring frequently to avoid burning. This should take about 3-5 minutes. Remove from the skillet and set aside.
Once the millet is cooked, stir in the chia seeds and a tablespoon of honey or maple syrup. Adjust the sweetness to your taste.
To serve, spoon the millet porridge into bowls, top with the poached pears, toasted walnuts, and an extra sprinkle of cinnamon if desired.
Calories per Serving: 330
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