Grains Week 2015: Mushroom and Leek Millet Porridge with Roasted Butternut Squash and Quail Eggs

C – Porridge cures everything … kind of.

When I’m sick I love making rice soups or porridge. Last week, I knew I was getting sick. I was craving for some kind of warm, hearty, grainy soup to make me feel good inside. When I crave things like porridge, I know I am getting sick. I actually had another recipe planned.

I even had most of the ingredients set out for the shoot. But, at the last second, I changed my mind. I NEEDED to make this recipe to survive my day at work.

It’s a simple recipe. Just saute a few vegetables, add a grain of your choice, add a lot of water, then cook the heck out of the grains.

If you don’t want vegetables or any other flavors, just add grains and a lot pf water, then cook. You will get porridge. It’s pretty simple and so good for you.

I really loved the heartiness of the recipe. Millet is great when you are sick. It’s packed with lots of vitamins and minerals. It’s gluten free, affordable and really easy to cook.

It’s definitely not just bird food.

I love the layers of flavors in this porridge. I love the sweet leek with the earthy mushrooms and the roasted sweet chunks of butternut squash.

Grains Week 2015: Mushroom and Leek Millet Porridge with Roasted Butternut Squash and Quail Eggs

Recipe type: Mains

Author: Christina

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4

Ingredients

• 1 small butternut squash, peeled, seeded and cubed into ½ inch pieces
• 3 Tbsp Canola or grapeseed oil
• 1 small leek, chopped
• 2 sliced mushrooms
• 1 garlic clove
• ½ cup millet
• 8 cups vegetable or chicken stock or water plus 2 jus cubes
• Soy sauce to taste
• Salt and pepper to taste
• ¼ thinly sliced red onion (sauteed or fresh)
• 4 quail eggs
• 1 green onion, chopped finely

Instructions

1. Preheat oven to 350 degrees.
2. Drizzle about 2 tablespoons of oil over the butternut squash. Sprinkle some salt and pepper over the butternut squash. Mix well and place on a parchment-lined sheet pan. Place in the oven and cook until golden brown and tender. About 45 minutes.
3. In a medium soup pot, place a tablespoon of oil and heat on high heat. Add leeks plus a pinch of salt and pepper and cook until golden brown on the edges. About 5 minutes.
4. Add mushrooms plus a pinch of salt and pepper, and cook until soften. About 2 minutes.
5. Add garlic and cook until fragrant. About 1 minute.
6. Add millet plus add a little squirt of soy sauce, a pinch of salt and pepper and mix well. Add more oil if the millet sticks to the pan.
7. Add stock or water with jus plus a pinch of salt and pepper. Mix well. Bring to a boil and reduce to a simmer. Turn to medium low to create a high simmer.
8. Cook for about 45 minutes to 1 hour or until millet had expanded and adsorbed about 85 percent of the water. Stir occasionally, just in case millet sticks to the bottom.
9. Season to taste.
10. Fry the quail eggs sunny side up.
11. Place porridge in serving bowls.
12. Place roasted butternut squash over top.
13. Add red onions, green onions, eggs and hot sauce.
14. Serve.
15. Enjoy!

3.1.08

Of course, I love topping most things with a few eggs, so why not this one too. It was delicious and it made me feel a lot better.

If you are getting sick or just in the mood for a hearty meal that will keep you warm, make this porridge.