breakfast

Millet Porridge with Toasted Sesame and Roasted Poblano Peppers

Name: Millet Porridge with Toasted Sesame and Roasted Poblano Peppers
Ingredients: 15.5 g (40g) Millet, cooked; 19.3 g (50g) Roasted Poblano Peppers, charred and diced; 4.4 g (3g) Seeds, sesame seeds, whole, roasted and toasted; 172.5 g (50g) Watercress, raw; 3.9 g (10g) Tamarind Paste

Nutrition

101

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Millet, cooked15.5 g (40g)

Roasted Poblano Peppers, charred and diced19.3 g (50g)

Seeds, sesame seeds, whole, roasted and toasted4.4 g (3g)

Watercress, raw172.5 g (50g)

Tamarind Paste3.9 g (10g)

Instructions

In a small saucepan over medium heat, gently warm the cooked millet with a splash of water until it becomes creamy and aromatic.

Stir in the roasted, diced poblano peppers and the tamarind paste, allowing the flavors to bloom and the tang of the tamarind to coat the grains.

Once the porridge is steaming and fragrant, fold in half of the fresh watercress, letting it wilt just slightly against the heat of the millet.

Remove from heat and transfer to a shallow bowl. Top with the remaining raw watercress for fresh crunch and a generous sprinkle of toasted sesame seeds.

Serve immediately while warm, ensuring a bit of every component in each bite.