Millet Porridge For Today'S Natural Goldi-Bear(S)

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   To refresh your spices, put the blend into a dry skillet and toast over a low heat for a few minutes to release their fragrance. (This may be necessary only if you have spices that have been sitting in your pantry for an extended period of time.) Put millet in a dry skillet over medium heat and stir frequently to toast. It will take on a little color and smell a bit toasty. Remove to a bowl to stop any further browning. (This step isn't absolutely necessary but enhances the flavor of the finished porridge.)

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   In a 1or 2 quart saucepan, bring almond milk to a boil. Add the millet, reduce to a simmer and cook uncovered over low heat about 30 minutes. You don't have to constantly stir but be attentive that it doesn't stick and start to burn. (Alternatively, a double boiler will solve this problem and free you up from the cooktop).When millet is tender and porridge is still slightly soupy, stir in 1 tsp. of the spice mix. Cook a bit longer if you prefer a thicker consistency. Serve warm, topped with any fresh or dried diced fruit.

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   Variations: Millet can be cooked in fresh cold water. You will probably want to add a good pinch of salt at the beginning of the cooking process and some sweetener towards the end as well. Some type of nut topping with the fruit would also be appropriate.

* Per serving · 4 servings · Values may vary.

No additional tips available.