Creamy Millet Porridge with Dates and Pistachios

Rinsing millet removes any dust and helps the grains cook evenly. A brief toast in the saucepan adds a gentle nutty flavor, while frequent stirring near the end keeps the porridge from sticking. Serves four.

Serves: 4
Prep: 8 minutes
Cook: 25 minutes

Ingredients

• 1 cup hulled millet
• 2 cups water
• 2 cups milk
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup chopped soft dates
• 2 tablespoons maple syrup
• 1 teaspoon finely grated orange zest
• 1/3 cup chopped pistachios
• 1/2 cup plain yogurt, to serve

Method

1. Rinse the millet in a fine-mesh sieve under cool water and drain well. Put it in a dry saucepan over medium heat and toast for 2 minutes, stirring.
2. Add water, milk, salt, and cinnamon. Bring just to a boil, then lower the heat to maintain a gentle simmer.
3. Cook uncovered for 20 to 25 minutes, stirring every few minutes, until the millet is tender and the mixture is creamy. Add a splash of water if it thickens before the grains soften.
4. Stir in the dates, maple syrup, and orange zest. Cook for 2 minutes more.
5. Divide into bowls and top with pistachios and yogurt. Serve warm with extra milk at the table.

Variations

Use chopped dried apricots or raisins instead of dates. Replace pistachios with sliced almonds, and use a plain milk alternative if preferred.

Storage and reheating

Cool leftovers promptly and refrigerate in a covered container for up to 4 days. Reheat a portion with a splash of milk or water, stirring until hot and creamy.

For more ways to organize breakfast, read the early-morning prep guide and weekly breakfast grocery list. Schedule the grain and fruit in the Lucru Home meal planner.