Millet Porridge with Leeks, Mushrooms and Cream for Cooking

This is one of the creamiest and most comforting millet dishes. The combination of the earthy flavor of the mushrooms, the sweet leeks and the rich cream makes the millet incredibly delicious, almost like a kind of “millet risotto”.

 

Ingredients (for 2 people)

• 150 g millet groats

• 1 large leek (white and light green parts only)

• 250 g fresh mushrooms (champignons, brown mushrooms or porcini mushrooms)

• 100 ml cooking cream

• 500 ml hot vegetable stock (or water)

• 2 tablespoons olive oil or a knob of butter

• 1 clove of garlic

• spices: salt, pepper, fresh thyme or parsley

• optional: a little grated parmesan for garnish

 

Rinse the millet groats in a colander with hot water to remove the bitterness. Cut the leek into thin rings and the mushrooms into slices. Finely chop the garlic.

 

Heat the oil or butter in a wide pan. Add the leek and fry over medium heat until softened (about 5 minutes). Then add the mushrooms and fry until they release their liquid and then turn slightly brown.

 

Add the washed millet porridge to the vegetables in the pan and add the chopped garlic. Fry for about a minute to let the garlic smell and the porridge absorb the flavors.

 

Pour in the hot soup stock. Cover and cook over low heat for about 15–20 minutes, or until the porridge has absorbed most of the liquid and is soft. Stir occasionally.

 

Once the porridge is cooked, add the cooking cream. Stir well and cook for another minute or two to thicken the sauce and combine with the porridge.

Season with salt and pepper to taste, stir in fresh thyme or parsley, and add grated Parmesan cheese for extra creaminess if desired.

 

Upgrading tips

• Crunchy: If you want to spice up the dish a bit, sprinkle some toasted walnuts or hazelnuts on top at the end.

• White wine: Before adding the stock, you can pour 0.5 dl of dry white wine over the mash and mushrooms and wait for it to boil – this will add depth to the dish, like a real risotto.

• Using dried mushrooms: If you don’t have fresh ones, you can use dried porcini mushrooms (pre-soaked). Use the water they were soaked in instead of part of the stock for an even stronger flavor.

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