Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Claus Meyer > Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream
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  • Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream
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    By Claus Meyer

    Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream

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    This porridge can be served as breakfast or dessert.

    Serves 4

    PREPARATION:

    • 1

      Mix the grains in a large pot, place over medium high heat and roast for 5 to 10 minutes. Stir occasionally until they start to pop and give of a nutty aroma. Cover with water, add salt, and lower the heat to medium.

    • 2

      Let simmer for 40 to 45 minutes, stirring occasionally. If the porridge seems to dry up, add some more water.

    • 3

      Serve warm, garnished with butter, honey, whipped cream and fresh berries.

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  • This porridge can be served as breakfast or dessert.

    Serves 4

    PREPARATION:

    • 1

      Mix the grains in a large pot, place over medium high heat and roast for 5 to 10 minutes. Stir occasionally until they start to pop and give of a nutty aroma. Cover with water, add salt, and lower the heat to medium.

    • 2

      Let simmer for 40 to 45 minutes, stirring occasionally. If the porridge seems to dry up, add some more water.

    • 3

      Serve warm, garnished with butter, honey, whipped cream and fresh berries.

    Print Friendly
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