Do you think of porridge as just be made from oats? Classically, it can be made from just about any grain or bean (pease porridge hot, pease porridge cold…). Today’s is stuffed to the brim with texture and flavor. Eat it straight out of a bowl for breakfast, or dress it up for dinner by serving in a half a roasted squash, atop a pile of steamed greens, or wrapped in collards or cabbage leaves.

The lentils and sunflower seeds add enough complementary protein for this to stick to your ribs. Plain grains tend to be a little less filling, but adding in a dash of fat and protein helps you last until lunch. Maybe. If you’re not shoveling massive amounts of snow…

Savory Millet Morning Porridge

2 T olive oil
2 carrots, diced
2 stalk celery, diced
1/4 c sunflower seeds
1/4 c scallions, white part only, sliced
1/2 t thyme
1 t sage
1/2 c millet
1/4 c red lentils
1 1/2 c water
3/4 c diced butternut squash
1 small apple, diced
1/4 c raisins
Optional toppings: pecorino romano cheese, pepper, ground flaxseeds, extra sunflower seeds, butter, etc

Heat the olive oil in a small saucepan and cook the celery and carrots, stirring occasionally. When they are soft, add the sunflower seeds and scallions. Cook for 1-2 minutes. Add the herbs, millet, and lentils, stirring thoroughly. Add the water, and cover. After it has come to a boil, stir in the chopped apple and squash. Cover and cook for 20 minutes, stir in the raisins, and cook for another 5 minutes or until fully cooked. Taste, and serve with toppings if desired.

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