Millet Porridge with Pumpkin and Nuts
Breakfasts • Tajikistan
Description
Recipe from chef John Smith at The Cozy Kitchen.
Ingredients
- Millet ½ glasses
- Chicken Broth 2½ glasses
- Garlic 2 cloves
- Pumpkin 5 oz
- Pistachios 0 oz
- Butter to taste
Step-by-Step Guide
Step 1
Soak a cup of millet in cold water overnight. In the morning, drain the water and add two to three cups of chicken broth, then start cooking.
Step 2
While the millet is cooking, chop a couple of cloves of garlic and sauté them in butter with thyme. Add 50–100 grams of diced pumpkin and 20–30 grams of pine nuts.
Step 3
Then add all of this to the cooked porridge, stir in some butter, and serve.
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