This Creamy Prune Millet Porridge is a delicious way to jazz up your traditional breakfast.
Hi friends, how are you doing? First of all, let me congratulate us. There ara a couple of important reasons.
To start with, it’s Thursday which means we’ve almost survived this long-long week.
Secondly, finally, it’s beginning to look a lot like
Christmas spring summer here in Ontario. Having had a few rather rainy and cold weeks, all of a sudden someone decided it was enough and dramatically increased heat. I would say, it’s a little too much. Hope the weather in your area is pampering you too.
And lastly, it’s a long weekend. However, if you didn’t happen to live in Canada, you probably ain’t having it (at least regards the same event). That’s okay, though. Nothing stops you from being happy for me:)
And didn’t I mention it’s a short Friday in our company too? Short Fridays are the best, don’t you agree?
Thus, while I’m having a day off on Monday (what a sweet word. May I repeat it 10000000 times for you?), I think you should make this delightful Creamy Prune Millet Porridge. It’s probably not as fabulous as a long weekend, but trust me it will cheer you up!
Normally I use just water to make a porridge, but this time I incorporated some milk as well. The porridge turned out great because milk gives a silky and creamy texture. Also, I tried another version with almond milk, and it worked out perfectly too.
Besides its amazing texture and healthy benefits, this Creamy Prune Millet Porridge is that breakfast or brunch which isn’t boring but scrumptious. It’s not a regular breakfast – it’s naturally sweetened(thanks to prunes) and rich one.
I would say it’s almost an indulgence so make it this weekend for a lazy brunch. Alternatively, you can make it next Monday to celebrate my long weekend!
- 2/3 cup millet
- 1,5 cups milk
- 1/2 cup water
- 2/3 cup pitted prunes (about 7-9 large), divided
- pinch of salt
- 1 tablespoon butter
- pinch of cinnamon
- Roughly chop the prunes and divide into two parts.
- Place the millet in a pot and toast over medium heat until started to golden, for about 2 minutes, tossing.
- Add the milk and water (Be careful! It might cause splashes) and bring it to a boil.
- Stir in a half of the prunes. Then reduce the heat and simmer, stirring occasionally, for about 15-17 minutes. If the liquid has almost fully absorbed before this time, add a bit more of milk or water.
- Add the remaining prunes and cook for another 2 minutes.
- Off heat. Add the butter and cinnamon, cover, and let stand for 10-15 minutes.
- Fluff the porridge with a fork and serve.