Por­ridgal­mondal­mond­milka­nd­mil­let­por­ridge with orange and rhubarb com­pote

donna hay - Fresh + Light - - Light Porridge -

1½ cups (330g) hulled mil­let+

1 cup ( 250ml) water

2 ta­ble­spoons honey

1 litre al­mond milk

½ cup ( 70g) pis­ta­chios, roughly chopped

orange rhubarb com­pote

550g rhubarb, trimmed and thinly sliced 1 ta­ble­spoon finely grated orange rind ½ cup (125ml) orange juice

⅓ cup (60g) ra­padura su­gar

2 sticks cinnamon To make the orange rhubarb com­pote, place the rhubarb, orange rind, juice, su­gar and cinnamon in a medium saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til soft­ened. Set aside.

Place the mil­let in a large saucepan over medium heat and cook, stir­ring, for 4 min­utes or un­til slightly golden. Add the water, honey and 3 cups (750ml) of the al­mond milk. In­crease the tem­per­a­ture to high and cook, stir­ring oc­ca­sion­ally, for 20–22 min­utes or un­til thick­ened. Di­vide the mil­let and re­main­ing milk be­tween bowls and top with the com­pote and pis­ta­chio to serve. SERVES 4.

+ Mil­let is a gluten-free grain avail­able from health food stores. We’ve used the hulled ver­sion as it re­tains more fi­bre than pearled mil­let.

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