Millet porridge with corn

Time: 40 min.
Complexity: easily
Servings: 4

An interesting way to transform millet porridge into a delicious, filling side dish for any meat or chicken dish. The millet is first fried in oil and then simmered in chicken broth. When the porridge is ready, grate corn straight from the cob and stir in chopped green onions. The slightly bitter flavor of millet pairs beautifully with sweet corn, creating a whole new flavor experience.

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Recipe:

In a saucepan over medium heat, toast 2/3 cup millet in 2 tablespoons olive oil, stirring, for 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and cook, stirring, until porridge-like, 25-30 minutes. Grate 3 ears of corn and add to the saucepan; stir in 1 chopped green onion. Season with salt, pepper, and sugar to taste. Sprinkle with green onions before serving.