Go Back
Millet Porridge with Grapes and figs

Millet Porridge With Figs

THIS MILLET PORRIDGE WITH FIGS MAKES A PERFECT AUTUMN BREAKFAST, PAIRED WITH ORANGE AND PISTACHIOS. CAN YOU SAY YUM?
Print Recipe Pin Recipe

Ingredients
  

Porridge

  • 1/2 cup millet
  • 4 cups water

Fruit

  • 6 oz figs, oranges, grapes

Protein

  • 4 oz yogurt of choice (I love almond yogurt)
  • 1 oz pistachios

Instructions
 

First Make The Porridge (this makes a lot for leftovers)

  • Toast the millet in a simple skillet over medium heat until it starts to turn a little fragrant. Shake it often so it doesn’t burn. Then add it to a heavy bottomed pot with the water, bring to a boil, lower the heat to simmer and cook covered. It will be done when all of the water has been absorbed, around 15-20 minutes. Check it often. It helps to have a glass lid so you can see through it.

Supreme the orange

  • First, cut off the stem top and bottom of the orange, just until you see the orange flesh. Lay the orange on the cutting board on one of the cut sides, and use a knife to slice off the sides of the orange, cutting off the peel. You should have completely peeled orange at this point. Next use a small, sharp knife to cut on either sides of the membranes, removing the insides of the orange slices. Set those aside.

Assemble the Breakfast Bowl

  • Measure out your desired amount of grain (I use 4 ounces myself). Top it with the yogurt, grapes, figs, oranges, and pistachios. Enjoy!

Notes

For those measuring, this recipe makes ample grain (measure out your serving), protein, and fruit.