- 1 1/2 cups millet
- 2 1/4 cups water
- 1/2 teaspoon sea salt
- 3 cups blueberries
- 1 tablespoon maple syrup (optional)
- 2 teaspoons vanilla extract
- 1/2 cup pecans (or some other nut of choice)
Horchata (makes about 6 cups):
- 2 cups brown rice, soaked in water with a dash of vinegar, overnight
- 5 cups water
- 1 cup full-fat coconut milk
- 1/3 cup coconut palm sugar
- 2 vanilla beans, seeded (or 1 teaspoon vanilla extract)
- 1 teaspoon ground cinnamon
Make the horchata:
1. Drain and rinse the rice.
2. Add the rice and water to a high speed blender. Blend on high until smooth, about 1 minute.
3. Strain into a small saucepan through a nut milk bag.
4. Add the coconut milk, sugar and cinnamon. Whisk while heating on medium heat, until warm.
Make the porridge:
1. Toast the millet in a dry skillet until fragrant.
2. Bring the water to a boil in a medium saucepan. Add the millet and sea salt. Stir a couple of times, then reduce the heat to simmer. Cover, and cook, undisturbed, until the millet is soft and the water has been absorbed, about 30 minutes.
3. While the millet is cooking, prepare the blueberries.
4. Preheat the oven to 350 degree Fahrenheit. Add the blueberries, maple syrup and vanilla extract to a baking dish and mix well. Roast in the oven until the blueberries glisten, are darker in color, and appear close to bursting, about 12-15 minutes. Remove from the oven and set aside.
5. While the blueberries are cooking, preheat a saucepan on medium heat. Add the pecans and toast until fragrant and browned in places, about 3 minutes. Transfer to a cutting board to cool, then roughly chop.
6. Once the millet is cooked, fluff it with a fork and separate into bowls. Top with the horchata, roasted blueberries, and chopped pecans. Serve immediately and enjoy!