This millet porridge with figs makes a perfect autumn breakfast, paired with orange and pistachios. Can you say yum?
I’m a little bit obsessed with varying my breakfast grains, and millet is so very lovable. This millet porridge with figs is the perfect autumn treat, when figs are in season, and millet offers a new grain to play with. Add in supremed oranges (tutorial in the recipe directions), pistachios, and you’re in for a delicious breakfast.
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Millet
I grew up seeing my mother eat millet, although she ground it into a porridge, and it was so delicious! She often served it savory, with flax oil and mushrooms. Come to think of it, I might make a post about it soon, it deserves a spot on the blog.
For this recipe here, I use millet in its whole form. Normally it cooks up like a cous cous, and it’s fluffy almost like a quinoa. You can use a 1:2 ratio to water, 1:3 for something thicker, or 1:4 as I do here for a porridge.
Feel free to use the millet as it comes, or dry toast it in a skillet to bring out its nuttiness, and then proceed with the water.
It’s high in calcium, it’s an alkaline grain, it’s high in antioxidants, and provides more amino acids (the building blocks of protein) than other grains. Check out more info here!
Eating In Season
Did you know now is not only the season for figs, but grapes too? We have gorgeous organic concord grapes growing in our garden. I forgot to trim the grapevines this year and as a result, they grew so many grapes we have three big bowls of them! So yes, grapes. They’re in season. It’s the best time to eat them. And they’re one of the sweetest fruits out there!
Figs are also in season. I remember our family friend Frank coming in from Long Island with a massive bag of figs he grew from his garden. They were incredibly sweet, juicy, and a welcome fruit as the weather turned to colder. Fig season is truly one of my favorites.
Recipe for Millet Porridge With Figs
Porridge (this makes a lot, for leftovers):
- 1/2 cup millet (I especially love Anthony’s brand)
- 4 cups water
Fruit:
- 6 oz figs, grapes and supremed oranges* (see details below)
Protein:
- 4 oz yogurt of choice (I love almond yogurt)
- 1 oz pistachios
First make the porridge: 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.
*How to supreme an 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!
For those measuring, this recipe makes ample grain (measure out your serving), protein, and fruit.
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Millet Porridge With Figs
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!
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