Excerpted from Instant Family Meals, with permission by Clarkson Potter
- 1/3 cup millet, rinsed
- 1/3 cup amaranth, rinsed
- ½ to 1 teaspoon fine sea salt
- ½ to 1 cup cow’s milk or coconut, almond, soy or oat milk, for drizzling
- 1/3 cup plain whole milk yogurt, homemade (page 000) or store-bought, or kefir
- 2 to 4 fresh figs, sliced or halved
- ½ small papaya, peeled, seeded, and sliced or chopped
- 2 tablespoons honey
- 1 lime, quartered
- Add 2 cups of water and the millet, amaranth, and salt to the inner liner of an electric pressure cooker. Lock the lid into place and cook on high pressure for 12 minutes. Let the pressure release naturally (about 10 minutes). Set the cooker to Keep Warm.
- Remove the lid and stir in milk to taste (I like my porridge loose but creamy). Add salt as needed.
- To serve, spoon the porridge into bowls, top with a dollop of yogurt, and finish with fresh fruit and a drizzle of honey. Serve with lime wedges for squeezing over.
- IN THE SLOW COOKER Butter the interior of your slow cooker (grains and porridges tend to stick). Cook the porridge as above, on low for 4 hours.
SERVES 4 (makes 4 cups)