Add the millet, water, and salt to a slow cooker; stir to combine.
Cover and cook on LOW for 7-9 hours, or overnight.
Stir a few times with a whisk during cooking.
Turn the cooker to HIGH and stir in the milk and dates; cover and cook 5-10 minutes or until hot.
Stir the porridge well and scoop into bowls.
Serve with milk and honey.
Toast millet in bottom of pan or in skillet over medium-high heat for 5 - 8 minutes, until some aroma begins to waft.
In the meantime, bring water to a boil. How much you use depends on how thick you want your porridge.
Add millet to boiling water and boil over medium-high to low heat for 15 - 25 minutes, until done. It will not absorb all the water, but some color and starch will be released to let you know as cooking finishes.
Eat warm, adding sugar or honey to taste.
In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
Bring to a boil.
Reduce heat to low, cover and simmer for 25 minutes without stirring.
If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
Remove from heat.
Drizzle with maple syrup or honey.
Serve.
In a clean coffee grinder, grind millet until coarsely ground.
Melt coconut oil in small pot over medium heat.
Add millet and stir gently for 2-3 minutes.
Add liquids, stirring until smooth while bringing to a boil.
Reduce heat to low and cover (leave cover askew if using milk substitute).
Simmer for 8-10 minutes, stirring occasionally.
Rinse and drain the millet.
Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
Bring to a boil.
Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
If you are using cooked sweet potatoes, add them at the end and stir until hot- this will yield a chunkier porridge; raw ones cooked for an hour pretty much dissolve.
Turn off the heat.
Stir in the honey.
Ladle into bowls.
0 minutes.
Mix oats, millet, and tapioca into rice mixture
Rinse millet and put it in a
Cook millet (or other grain) for about
ugar and salt.
Bring porridge to a boil, then add
oup pot and toast the millet until it becomes golden brown
small sauce pot, add millet and water. Bring to boil
Put the millet to a saucepan and add
edium thick paste.
Porridge:
Measure the porridge oats - I suggest
eigh approx 65g to 70g Porridge Oats (Oatmeal) into the pan
f the olive oil. Add millet and cook, stirring, over medium
Rinse millet in hot water and drain.
inute more.
Wash the millet quickly and drain.
Add
Wash millet.
**To toast put rinsed millet into a large frying pan over medium heat.
Cook, shaking the pan for around 10 minutes or until the millet reaches a golden brown.
Bring water and salt to boil.
Add millet to water, reduce heat, cover and simmer 15 to 20 minutes, until all the water is absorbed. Turn off heat. Let sit covered for 5 minutes. Fluff with fork.
Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.
In a saucepan, bring millet and broth to a boil. Reduce heat to medium-low, cover and simmer for 25 mins, or until liquid is absorbed.
Meanwhile, in a medium saucepan over low heat, melt butter. Whisk in flour and mustard. Cook for 2 mins. Whisk in milk then increase heat to medium and simmer for 2 mins, or until thickened. Remove from heat and whisk in cheese until smooth. Stir in cauliflower and millet. Season.