Millet Porridge with Classic Kraut

Porridge doesn't mean only oats and it doesn't equal sweet! Creamy savoury porridge - style bowls are amazing breakfast, lunch or dinner ideas that will satisfy everyones taste! And you can top them with natural probiotic source such as sauerkraut! Depending on the grains and flavour variation I would choose different kraut, for this millet one it is classic kraut that rocks! 

  • Millet
  • Kombu seaweed (3cm piece)
  • Chickpeas
  • Oyster mushrooms
  • Courgette
  • Almond flour
  • Tamari
  • White miso
  • Rice vinegar
  • Nutritional yeast
  • Nigella seeds
  • Sumac
  • Black sesame seeds
  • Roasted hazelnuts


    • Cook millet with the seaweed until softness. Once its ready chop the seaweed and stir it in the millet with some sesame seeds and a bit of white miso 
    • Cut mushroom and courgette into smaller pieces and sautee them on sesame oil adding a bit of sumac, nigella seeds and squeezed lemon juice at the end 
    • Place some chickpeas in the pot with a bit of water/chickpea liquid, almond flour, nutritional yeast and bit of tamari and rice vinegar. Sit everything on the low heat until the creamy sauce texture
    • Place your millet base in the bowl then add some creamy almond chickpeas, sautéed mushrooms and courgette and top it with the classic kraut. Sprinkle with roasted hazelnuts and sumac and enjoy! 


    *The measurements depend on your portion size so feel free to prepare as much as you want, you can always store it in the fridge and enjoy the next day 


    *You can always swap sumac or nigella seeds into a different spices of your choice. Cumin or coriander seeds go really well with this dish too.