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"Those who forget the pasta are condemned to reheat it."--Unknown

Overnight Creamy Millet-Quinoa Porridge Recipe

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This recipe for Overnight Creamy Millet-Quinoa Porridge is from John Paul the Great Home Educators Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quinoa
1 cup millet
5 to 6 cups warm filtered water plus 3 to 4 tablespoons whey, yogurt, kefir or buttermilk
5 cups filtered water
4 cups raw milk
1 cinnamon stick, broken in two
Directions:
Directions:
The morning before you want your porridge, soak the quinoa and millet in the warm water mixture until after dinner (roughly 12 hours)—this can even be done right in the slow-cooker container. Rinse and drain well in a colander. Pour the soaked grains into the slow-cooker along with the additional water, milk and cinnamon. Cover and set the unit to low to cook overnight (roughly 7 to 9 hours). In the morning, you should have a rich and creamy porridge. If you like a smoother texture, use a wand hand blender until it reaches the desired consistency. Add butter, coconut oil or ghee and top with dried coconut, chopped nuts and seeds, a dollop of nut butter, fresh fruit, a drizzle of pure maple syrup or a touch of honey. Note: try this using only millet or add different grains, like rice or amaranth, or use bone broth in the cooking liquid for a more savory dish.
Personal Notes:
Personal Notes:
The thing I like about this recipe is that there is hot porridge ready when I get out of bed.

 

 

 

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