Porridge With Dried Fruits And Nuts Recipes

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MILLET BREAKFAST PORRIDGE WITH FRUIT



Millet Breakfast Porridge with Fruit image

This nutritious, creamy, hot breakfast is naturally sweet and super easy to make. It just takes a little baking time. It's fabulous both fresh and warmed up later with a little milk. My kids and I gobble it down every time.

Provided by IVOIRIENNE

Categories     100+ Breakfast and Brunch Recipes     Cereals

Time 1h5m

Yield 10

Number Of Ingredients 6

4 ¼ cups hot water
1 cup millet
¾ cup milk
¾ cup chopped dates
½ cup dried blueberries, or more to taste
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
  • Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
  • Cool slightly before serving.

Nutrition Facts : Calories 145 calories, Carbohydrate 30.9 g, Cholesterol 1.5 mg, Fat 1.4 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 14.1 mg, Sugar 14.5 g

AMARANTH PORRIDGE WITH FRUIT AND NUTS



Amaranth Porridge with Fruit and Nuts image

Categories     Fruit     Nut     Breakfast     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 9

1 cup amaranth grains
Toppings
Milk
Maple syrup
Seasonal fruit
Chopped nuts
Vanilla extract
Ground cinnamon
Ground nutmeg

Steps:

  • Soak the amaranth grains overnight in 2 cups water.
  • Place the amaranth grains and their soaking water in a small saucepan (use 3 cups water if the grains weren't soaked overnight). Turn the heat on high and stir until it comes to a boil. Decrease the heat and simmer, stirring frequently, until the porridge thickens, about 12 minutes. (If the grains weren't soaked, the cooking time will be about 20 minutes.) Serve the porridge in a bowl with your choice of the toppings.
  • Amaranth: A Vital Grain, Rediscovered
  • Amaranth, a nutty-tasting alternative to oatmeal, has more protein, fiber, and amino acids than most other grains. The tiny grains are sold in most natural food stores. The mild green and red leaves of the plant can also be prepared like spinach-look for them in Latin and Indian food stores. As more farmers return to old-fashioned crop rotation to improve soil quality and break insect and disease cycles, alternative crops like amaranth are being swapped in for wheat. Amaranth's deep taproot has been shown to improve soil quality and boost production of whatever crop is planted subsequently. Amaranth's growing role in agriculture means more of a presence on store shelves and in American cooking.
  • Although it may seem exotic, Amaranth is native to nearby Central America, probably Mexico, where it was once cultivated widely. Amaranth played a crucial role in the ceremonies of Aztec religion; statues of the Aztec gods were made from amaranth mixed with blood or honey and eaten, often as part of the ritual of human sacrifice. In his mission to destroy Aztec civilization and convert Mexicans to Christianity, the Spanish conqueror Hernán Cortés banned the Aztecs from growing the grain on pain of death, so the amaranth fields were burned and amaranth's existence obscured in what would later become American territory. Amaranth grains and leaves, however, are still used widely in Mexico, Peru, and Ecuador, and the leaves are popular in China, Africa, and India, where the plant was transported.

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