📝 About This Recipe
This comforting bowl elevates the humble millet grain into a creamy, custard-like breakfast that is both gluten-free and deeply nourishing. Originating from ancient culinary traditions across Africa and Asia, millet offers a unique, slightly nutty flavor profile that becomes incredibly silky when simmered with a blend of dairy and plant-based milks. Topped with warm, honey-glazed pears and toasted seeds, it is a sophisticated yet cozy way to start your morning with sustained energy.
🥗 Ingredients
The Porridge Base
- 1 cup Hulled Millet (rinsed thoroughly in cold water)
- 2 cups Whole Milk (can substitute with oat milk for a creamier vegan option)
- 2 cups Water (filtered)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 tablespoon Unsalted Butter (for toasting the grain)
Honey-Roasted Pear Topping
- 2 pieces Bosc Pears (firm but ripe, sliced into wedges)
- 2 tablespoons Honey (wildflower or clover)
- 1/4 teaspoon Ground Cardamom (freshly ground if possible)
- 1 teaspoon Lemon Juice (to prevent browning)
Garnish and Texture
- 2 tablespoons Toasted Pepitas (for crunch)
- 1 tablespoon Hemp Hearts (for a boost of omega-3s)
- 2 tablespoons Maple Syrup (for drizzling at the table)
- 1/2 cup Greek Yogurt (full fat, for a tangy dollop)
👨🍳 Instructions
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1
Place the rinsed millet in a fine-mesh sieve and let it drain thoroughly. This ensures the grain toasts properly rather than steaming immediately.
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2
In a medium heavy-bottomed saucepan, melt the butter over medium heat. Add the millet and toast for 3-4 minutes, stirring constantly, until the grains smell nutty and turn a shade darker.
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3
Carefully pour in the water, milk, and salt. Be cautious as the liquid may steam up vigorously when it hits the hot pot.
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4
Add the cinnamon stick and vanilla bean paste. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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5
Cover the pot with a tight-fitting lid and simmer for 20-25 minutes. Do not stir during this time to allow the grains to absorb the liquid evenly.
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6
While the porridge simmers, prepare the pears. Toss the pear wedges with honey, lemon juice, and cardamom in a small bowl.
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7
Heat a non-stick skillet over medium-high heat. Add the pear wedges in a single layer and sear for 2-3 minutes per side until caramelized and tender.
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8
Check the porridge after 25 minutes. The millet should be soft and most of the liquid absorbed. Remove the cinnamon stick.
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9
Vigorously whisk the porridge for 30 seconds. This breaks some of the grains and releases starches, creating a creamy, risotto-like consistency.
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10
If the porridge is too thick, add an extra splash of warm milk until your desired creaminess is achieved.
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11
Ladle the warm porridge into four deep bowls.
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12
Top each bowl with a dollop of Greek yogurt, several slices of the honey-roasted pears, a sprinkle of pepitas, and a dusting of hemp hearts.
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13
Finish with a final drizzle of maple syrup and serve immediately while steaming hot.
💡 Chef's Tips
Toasting the millet in butter before adding liquid is the secret to a complex, nutty flavor. Always rinse millet in a fine-mesh strainer until the water runs clear to remove any bitter saponins. For a faster weekday version, soak the millet in water overnight to reduce the cooking time by 10 minutes. If you have leftovers, reheat with an extra splash of milk as millet continues to thicken significantly as it cools. Substitute the pears with roasted apples or fresh berries depending on the season.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to balance the sweetness. Serve alongside a soft-boiled egg for an extra protein boost. A side of crisp turkey bacon provides a wonderful salty contrast to the creamy grains. For a brunch spread, offer small bowls of various toppings like dried apricots, toasted walnuts, and cacao nibs.