Porridge can be different! It doesn't always have to be oatmeal to get you going in the morning. You can also make a delicious breakfast from millet grains and top it with our fruity strawberry-rhubarb compote. This vegan porridge recipe is an easy way to add more variety to your breakfast routine.
Rhubarb tastes slightly sour, but gets a wonderfully fresh note from fruity strawberries, sweet syrup and ground vanilla. Rhubarb is ready to harvest from March onwards, and you can buy strawberries regionally from May onwards.
Millet porridge recipe: This is what you need to know
This millet porridge is not only the perfect way to get in the mood for spring, but also provides valuable nutrients. Compared to other pseudocereals and grains, golden millet is particularly rich in fiber, protein, iron and magnesium and also contains a lot of beta-carotene, which can be converted into vitamin A in the body. In addition , the ancient grain millet is naturally gluten-free!
Ingredients for 1 serving
Millet Porridge Ingredients
- 50 grams of millet
- 250 ml plant drink
- 1 pinch of salt
- 1 pinch of cinnamon
Compote Ingredients
- 125 g rhubarb
- 75 g strawberries
- 1 tbsp agave syrup
- 1 teaspoon of ground vanilla
- 1 tbsp chia seeds
- 25 ml water
Besides that
- 1 TL Pink Cashew
preparation
- Bring the millet to the boil along with salt and the plant drink and simmer for about 10 minutes. Remove the pot from the heat and let the millet soak for another 10 minutes. Stir in cinnamon towards the end of the soaking time.
- In the meantime, wash the rhubarb and strawberries. Remove the bottom piece of rhubarb stalks. Peel the remaining sticks with a sharp knife until no more threads come loose and cut the rhubarb into pieces of around 1 cm in size.
- Halve or quarter the strawberries depending on their size. Put the fruit in a pot, cover with water and bring to the boil together with the agave syrup and vanilla. Stir in chia seeds and simmer over low heat for around 10 minutes. If you don't like it quite as mushy: add a little more water, then the compote won't be quite as thick.
- Pour the millet porridge into a bowl and serve with strawberry-rhubarb compote and pink cashew.
Remarks
If you use teff (dwarf millet), the cooking and soaking times are halved to 5 minutes each. If you have to do it quickly, you can also use millet flakes, which you can find in well-stocked supermarkets or organic stores. You can boil these in a similar way to a classic porridge made from oat flakes and only need to simmer them for around 5 minutes.
If it's neither strawberry nor rhubarb season, you can vary your bowl topping as you wish. All other berries also combine well with millet, as do apples, pears and bananas.
The compote is enough for two servings. You can store the second portion in a clean, tightly sealable jar in the refrigerator for a few days or enjoy it with a scoop of vanilla ice cream in the afternoon.
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