Millet Porridge with Gingered Rhubarb
Recipe: (Serves 2) Print it Here
½ Cup Millet
1 ½ Cups water
A Splash of Vanilla
A Pinch of Salt
½ Cup Full Fat Coconut Milk
Gingered Rhubarb (see below)
Toasted Coconut to garnish
Almond milk to serve
1) Begin by grinding the millet in a high speed blender until it is crushed, but not yet flour (there should be a couple of whole grains kicking around).
2) Whisk together the millet with the water, vanilla, salt, and coconut milk and bring it to the boil, stirring often as the mixture likes to clump.
3) Once boiling, turn down the mixture and simmer until the millet is soft and no longer tastes starchy, about 15-18 minutes. You may need to add a splash more water if it thickens up too much.
4) Garnish with the Rhubarb slices and its juices, almond milk (or more coconut milk) and toasted coconut.
Gingered Rhubarb
Recipe: (serves 2)
4 Stems Rhubarb, sliced into 6 cm (3 inch slices)
¾ Cup Water
1 tsp. Grated Ginger
3 tablespoon Honey or Maple Syrup
1) While your millet is simmering, heat a frying pan to medium and add all of the ingredients.
2) Let the rhubarb cook for about 2-4 minutes a side before flipping each piece. Cook the slices just until tender, so that they retain their shape. Taste and adjust for sweetness.
I'm with you on adding complementary flavors to rhubarb that provide a greater flavor punch. Ginger is perfect! Love the tart and spicy brightness this adds to the coconut milk. And really appreciate your take on millet not needing to be singled out and eliminated, but rather eaten in moderation, as with most everything. 😉
I've never tried rhubarb, since it's almost impossibile to be found in Italy, but this bowl seems simply perfect