I wanted to remind all of you about the Millet and Sweet Vegetable Porridge recipe in my book (page. 288). It’s just so good, so healing, and a great breakfast dish! It’s really good for you, especially during the colder months of the year, and is the perfect way to start off your day!
I want to encourage all of you who haven’t tried this one yet to make it! It’s such a healthy superhero breakfast dish… so nourishing, not to mention yummy! The best part about it is that it tastes just as good (if not better) when you eat it as leftovers a day later! I usually make one batch and it feeds me for 2-3 days in a row.
Personally, I prefer to make it with big chunks of Kabocha squash, almost inch wide cubes cause I like it when the squash is big and chunky (says bite-sized pieces in the book…oops!). But if you’re not into chunky veggies, you can use smaller pieces of squash. Either way, it’s delicious!
Millet and Sweet Vegetable Porridge
- 1 inch piece kombu
- 1 yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 cup finely diced kabocha or butternut squash
- 1/2 cup yellow millet
- 2-3 teaspoons white miso
- 2-3 scallions, white and green parts, thinly sliced on the diagonal
- Layer the kombu, onion, celery, squash and millet in a soup pot
- Genty add 5 cups of water to the pot, cover, and bring to a boil
- Reduce the heat to low and simmer until the vegetables are tender and the millet is creamy (about 35 minutes)
- Place the miso in a small bowl
- Stir in a few tablespoons of the cooking liquid to dissolve it, and stir the miso back into the porridge
- Simmer gently, uncovered, for 3-4 minutes to avoid destroying the miso’s enzymes
- Serve sprinkled with scallions
What’s your favorite breakfast dish?
Photo Credit: whyiconsumeart.blogspot.com