Millet Porridge with Pears and Caramelized Nuts
by Editorial Staff
Summary
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g millet groats
- 500 ml milk or drinking water lean version
- 2 tbsp butter
- 1 tbsp vanilla sugar
- 0.5 tsp salt
For pear dressing:
- 2 medium firm pears
- 40 g walnuts
- 2 tbsp butter
- 2 tbsp sugar
- 1 tbsp honey
Print Recipe
Pin Recipe Instructions
- Rinse the millet very thoroughly, in 6–7 waters - the flowing water should be completely transparent. Put the cereals in a sieve and pat dry.
- In a saucepan with a volume of 2.5 liters, heat the butter, add salt, spices, and cereals. Fry the millet over low heat, stirring all the time, for about 2 minutes.
- Pour in boiling water, mix thoroughly, bring to a boil again. Close the lid and simmer over medium heat until all the liquid is absorbed and the cereal is tender for about 25 minutes.
- Remove the pan from the heat, wrap it in a blanket, or place it on the sofa under the pillow for about 15–20 minutes.
- For the dressing, cut the pear into small pieces, removing the core, but not peeling. Melt the butter in a frying pan, fry the pears very quickly over high heat until golden brown. Put the finished pears on a plate with a slotted spoon, pour over with honey.
- In the pan where the pears were fried, add sugar, pour in 1 tsp. water, melt to a syrup. Add the nuts, fry over medium heat, shaking the pan, 3 minutes.
- Put the porridge in bowls, mixing with the pears. Sprinkle with caramelized nuts.
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