Porridgalmondalmondmilkandmilletporridge with orange and rhubarb compote
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.