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Anna Lewandowska

Millet porridge with dates and cranberries

Millet scalded twice to remove bitterness, then boiled with dates and cranberries so the fruit sweetens the grain from inside, finished with clarified butter.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Polish
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1/2 cup millet approx. 100 g
  • 1/2 cup blanched cranberries
  • 3 dates
  • nuts any, pumpkin and sunflower seeds
  • 1 tablespoon clarified butter
  • spices
  • 1 tablespoon honey
  • fresh fruits

Method
 

  1. Pour boiling water over the millet, bring it back to the boil and pour that water away.
  2. Pour in fresh boiling water, add salt and bring back to a simmer.
  3. Boil for 15 minutes, adding the chopped dates and the cranberries during cooking.
  4. Take the pot off the heat and stir in the clarified butter.
  5. Blend the porridge for a smooth cream, or leave it as it is for separate grains.
  6. Serve in bowls with fresh fruit, nuts and seeds added at the last moment.

Notes

Ingredient quantities are taken from the recipe box as published, which does not state the amount of water. Calories are an estimate.