Millet Sesame Porridge with Miso Carrot & Leek
Amrita Ma Devi
Millet Sesame Porridge with Miso Carrot & Leek
Millet is certainly a must on your fall and winter menu dear kapha. It’s has the qualities of Sweet, Heating, Dry and Light making it an excellent choice for people who have celiac disease or who follow a gluten free diet.
I don’t know about you but I love the look of these tiny golden pearls. And I know they are good as they are packed with protein, antioxidants, and nutrients. They have numerous health benefits, such as helping lower your blood sugar and cholesterol levels and they taste great when the right spices are added to cooking them.
Like quinoa and oats they are gluten-free, warming and great in the morning. I find this grain even lighter to digest than oats, yet really satisfying my appetite right till lunch. After making this once you will be hooked on millet porridge when you want a savoury breakfast.
TOTAL TIME
25 mins
COURSE
Side Dish
INGREDIENTS
INGREDIENTS
- 1/2 cup Millet soaked overnight.
- 1 tsp black sesame seeds
- 1/2 tsp Himalayan salt
- 1 tsp white miso paste
- 1 tsp ghee
- 4 tbsp grated carrot
- 2 tbsp leek
- 1 tsp fresh grated ginger
- pinch of white sesame seeds
INSTRUCTIONS
INSTRUCTIONS
1. Drain the soaked grain and blend the millet for 5 minutes until smoother. Add to a saucepan with the sesame seeds and salt and add 1 cup of boiled water. Cook on a low/medium flame for 15 minutes and keep stirring out any lumps. Add in 1 tsp of white miso paste along with the fresh ginger and stir it in until well combined. Leave to cook for 5 minutes more before turning off the flame.
2. In a frying pan add a teaspoon of ghee and melt. Next up add in the grated carrot and leek and allow them to soften in the pan for about 5 minutes.
3. Place the millet into a bowl and arrange the carrot and leek on top , along with the white sesame seeds to garnish. Eat whilst warm and enjoy!
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