Breakfast · Mexican · 10 min
Millet Porridge with Toasted Sesame and Roasted Poblano Peppers
- Calories
- 256
- Protein
- 7g
- Carbs
- 46g
- Fat
- 4g
Ingredients
- 0.25 cup millet
- 0.75 cup water
- 1 each poblano pepper
- 2 tsp tamarind paste
- 1 tsp vegetable oil
- 0.25 tsp salt
- 1 cup watercress
- 1 tsp sesame seeds
Method
- 01In a small saucepan, combine raw dry millet, water, and salt. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes until soft and creamy.
- 02Heat vegetable oil in a skillet over medium-high heat. Char the poblano pepper until skin is blistered, then peel, stem, seed, and dice.
- 03Stir the diced roasted poblano pepper and tamarind paste into the simmering millet porridge, allowing flavors to combine for 2 minutes.
- 04Fold half of the fresh watercress into the hot porridge until slightly wilted.
- 05Transfer porridge to a bowl, top with remaining raw watercress, garnish with toasted sesame seeds, and serve warm.
Cook it with the whole plan around it
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