The morning I made this, I was coming from an exceptionally off day. Not a bad day, just a “everything I planned to do isn’t getting done and I feel terribly unproductive” day. So, I woke up and laid in bed for a bit, telling myself that this day was going to be better. I rolled out of bed, took the dog for a walk, and set off to continue the rampage of eating everything in my cupboard before I have to pack up in two weeks.
I decided on this millet porridge and was coming back into the kitchen from taking the photo of the millet (the one in the white measuring cup above) and my hand decided to disconnect from my brain for a second and did this weird twitching thing. It was one of those slow motion events where you see it happening but can’t stop it. Before I knew it, I had millet all over the floor. Everywhere.
At first all I could think was that my off day from the day before had turned into an all out bad day the next day. And the I thought, why? It’s just millet. I didn’t break anything or ruin anything, I can easily vacuum it up. And so I did and then made this awesome breakfast.
Sometimes, when I’m really busy and feeling stressed, I let small things get to me more than they should which ends up perpetuating the already crappy feeling. I’ve noticed it more lately with trying to wrap up a few dozen things. And so, I’ve been telling myself that the small things aren’t important and really, watching the millet fly out of my hand was kind of funny.
This porridge is kind of awesome (like I said above). I love using millet and quinoa in porridges but I always found that it wasn’t quite the porridge consistency I wanted. Running the millet in a coffee grinder creates this half flour/half whole millet mixture that combines the two textures I want. The cracked millet creates the creamy part and the whole millet helps create the texture part. It’s perfect, really.
- 2 cups quartered strawberries
- 1 tablespoon maple syrup
- 1 cup millet
- 1½ cup water
- 1½ cup milk*
- Preheat oven to 375˚. Toss strawberries with maple syrup. Roast for 15-20 minutes or until strawberries are soft and juicy.
- In a skillet, lightly toast millet for 3-4 minutes. Remove and let cool slightly. In a coffee grinder or blender, pulse toasted millet. Millet should be roughly half grain half flour consistency.
- Combine millet in a pan with water and milk. Simmer over medium-low heat, stirring frequently. Cook for 15-20 minutes. Millet should be porridge consistency and grains-pieces should be soft. Add more milk if needed if grains aren’t soft and continue to cook.
- Serve with roasted strawberries and a bit of heavy cream or milk.