Try this Millet Porridge recipe, or contribute your own.
Suggest a better description*NOTE: Original recipe used 1 T salt. Bring the water to a full rolling boil in a heavy 2 qt saucepan. Add the salt. Stir in the millet, return to the boil, lower the heat, cover, and simmer for 25 minutes or until soft. Let stand 10 minutes off the heat, covered, until the water has been completely absorbed. Makes about 4 Cups. NOTES : This method will produce a luxuriously smooth breakfast cereal on the order of Cream of Rice, but with a bit more grain feeling to it. Add the usual breakfast cereal flavorings: milk, sugar, syrup, brown sugar, jam or honey. Per serving: 214 Calories; 2g Fat (8% calories from fat); 6g Protein; 43g Carbohydrate; 0mg Cholesterol; 807mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1/2 Fat Recipe by: With The Grain, Raymond Sokolov, pg 218 Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 4 servings | ||
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Calories: 212 | ||
Calories from Fat: 21 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 109.9mg | 3 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 36g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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