Millet porridge with caramelised pear and walnuts, creamy and never bitter
Millet cooked in milk into a creamy porridge, with pear fried in butter with honey and cinnamon, sprinkled with walnuts. The key is rinsing and scalding the millet with boiling water: it removes the bitterness that puts many people off. A warm, gluten-free breakfast for an autumn morning, ready in half an hour.
Your own work in that: 12 min.
- Rinsing and scalding 5 min
- Millet cooking 18 min
- Pears and serving 7 min
Step by step
0 / 4 doneRinse and scald the millet
Put the millet in a fine sieve and rinse under cold water until the water runs clear. Then pour boiling water over it from the kettle and let it drain. Cold water washes off the dust; boiling water removes the bitter taste from the surface of the grains.
Ingredients: 100 g millet · 300 ml milk · 150 ml water · 1 tsp vanilla sugar · 1 pinch salt
TipBitter millet is usually unscalded millet, or old millet whose fat has turned rancid. Buy it fresh, store it airtight and always scald it — a minute of work settles it.
Cold water, then boiling waterCook in milk
Put the millet in a small pot, add the milk and water, salt and vanilla sugar. Bring to the boil, turn the heat to the lowest, cover and cook 15–18 minutes, until the millet has absorbed the liquid and is tender. At the end stir and crush with a spoon, or blend briefly into a cream.
TipMilk likes to catch: lowest heat and a lid. If the millet is tender but liquid remains, cook a minute uncovered.
Lowest heat, coveredCaramelise the pears
Peel and core the pears, cut into wedges. Melt the butter in a pan, add the pears and fry over medium heat 4–5 minutes, turning, until soft and golden at the edges. Add the honey and cinnamon, fry another minute until a syrup forms.
Ingredients: 2 pcs pears · 20 g butter · 2 tbsp honey · ½ tsp cinnamon · 30 g walnuts
Butter, honey, cinnamon, golden edgesServe
Spoon the porridge into bowls, pears and syrup on top, sprinkle with chopped walnuts. Cold porridge from the fridge reheats with a spoon of milk and is just as good the next day.
Pears with syrup, walnuts
Before you start
Dairy-free
Water alone or oat drink instead of milk, and a teaspoon of coconut oil instead of butter for the pears.
Chocolate
A teaspoon of cocoa and a banana blended into the cooked millet. A dessert porridge for children.
Batch-cooked
Cook a double portion of millet in water; it keeps up to 4 days in the fridge. In the morning add milk, warm through, add fruit.
