I heard about this millet porridge when I was a nanny, and updated it to make it more digestible (and it is!) by soaking overnight with a dab of whey. In Nourishing Traditions, Sally Fallon recommends soaking all grains overnight in whey or an acetic medium to ferment them a bit. This breaks down the hard to digest portions of the grain which gives you better nutrition and is easier on the digestive system. The soaking also makes cooked hot porridge a very fast food- it only has to be heated up in the morning, no mixing, measuring, or long cooking required!
Fresh (or I’ve also been known to use frozen from concentrate) orange juice makes a citrusy twist on this hearty breakfast. It’s adds a lovely variety to weekday meals, and is fast and budget friendly as well.
Hot Porridge Directions:
3/4 cup millet (I bought mine in bulk, organic)
1-1/2 cups filtered water
1 tablespoon whey (or skip if you don’t have it)
2 tablespoons OJ concentrate.
I turned it on medium-low and cooked covered about 15 minutes, until throughly heated. Added a good amount of butter or ghee and this porridge is also lovely served with a drizzle of maple syrup and/or some sprouted roasted pumpkin seeds.
Join the free Freezer Cooking Class!
We're cooking August 28th- Freezer-to-Slow Cooker theme! Again, 12 Grain-Free Main Dishes, along with sides, desserts, and more!