Bauman College Programs

Author Topic: Millet Porridge  (Read 1410 times)

Offline KatieR

  • Alumni
  • ***
  • Posts: 29
Millet Porridge
« on: January 22, 2009, 04:01:21 PM »
Millet Porridge, Angelica Style
1 cup whole- grain millet
1 TBSP coconut oil
1/2 cup onion, finely diced
1 TBSP turmeric
1/2 cinnamon stick
1 small - medium piece kombu
1 tsp sea salt
1/2 cup freshly pressed carrot juice, reserve carrot pulp for garnish
1 cup fresh, filtered water

Preheat oven to 350 degrees F.
Rinse the millet several times with cold water, set aside in a strainer.
Spread the drained millet on a cookie sheet, toast for about 15 minutes or until fragrant.
Combine the oil, onion, turmeric, cinnamon stick, kombu and salt in a 2 quart, ovenproof saucepan.
Cooked, covered, over medium flame for about 5-8 minutes or until onions are softened. Do not allow onions to brown,
Remove millet from oven and stir into the onion, spice mixture. Do not turn off oven, will need later in recipe.
Add the carrot juice and the water, bring to a boil.
Remove from heat, cover and return to oven at 350 degrees. Bake for 25-30 minutes or until all liquid has been absorbed.
Remove and discard cinnamon stick and kombu leaf.
Fluff with a fork and serve.

(Adapted from The Angelica Home Kitchen, Leslie McEachern, p.83-4)

Katie R.