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Wednesday, March 11, 2009

Recipe: Millet Porridge

When you see the word "porridge", how many people think of...

Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.

Alright... although most people think negatively of porridge, and that it's usually made of oatmeal, here's a millet porridge that's quite easy:

1 cup millet
3 cups water
dash of salt (to taste)

Rinse the millet (use a fine sieve). Place the rinsed millet in a small to medium saucepan, add the water, and heat over medium heat until the millet is soft. Serve with a little honey, grated cheese, raisins and walnuts, etc.

While millet is more expensive that many other grains, it is an essential grain for people who have an intolerance to wheat. It is also important to provide variety.

Consider stocking 1 pound of millet for every 20 pounds of wheat or oats.

Copyright (c) 2009 VPLW


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