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Delicious glutenfree porridge that is super easy to make. From seeds that are also called pseudo grains: millet. Small balls that look a bit like quinoa or buckwheat. Cooked in orange juice and water. With dried figs for a sweet touch. Furthermore, you only use some salt, fennel seeds and pumpkin spices.

Delicious for the wetter and colder months! Do you like porridge? Check out this recipe for quinoa porridge with banana and dried apricots.

Millet porridge with orange and dried figs – Medical medium and vegan

ME (Marjolein Eikenboom)

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Sweet and nutritious porridge of millet, orange and dried figs. With only some salt, ground fennel seeds and pumpkin spice.

Rate Pin Print

Cook Time 12

Total Time 12

Servings kommetje

Calories 470

Course breakfast

Dish breakfast bowls

Cuisine American, European

Holiday Christmas

Equipment

cooking pan
immersion blender
sieve
(electric coffee) grinder optional

Ingredients

½ cup millet
½ cup orange juice
½ cup water + extra if needed
2 dried fig
1 teaspoon pumpkin spice
½ teaspoon fennel seeds preferably grind yourself
2 pinches Celtic sea salt or to taste

Optioneel

½ teaspoon sumac

Instructions

Rinse the millet under the tap. I do this in a sieve.
Boil the millet gently for 10 minutes in the water and orange juice. Stir occasionally.
Grind the fennel seeds if you use whole seeds (preferred, more taste!).
Turn the heat down low. Cut the figs into pieces. Add the pumpkin spices, the ground fennel seeds and the salt to the millet.
Mix everything together with the immersion blender. This way, the sweetness of the figs will be nicely absorbed by the porridge. The millet grains can remain whole.
Now determine how thick you want the porridge to be by stirring extra water through the millet.
Pour into a plate. If desired, garnish with some orange slices, fig and sprinkle some sumac over it.