Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream
Meet our cheef:
Claus Meyer has published 14 cookbooks in Denmark and is among the leading food personalities in Scandinavia. His style is very informative and you will experience that your cooking skills will improve radically by following Meyer’s guiding. Enjoy!
This porridge can be served as breakfast or dessert.
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.
Let simmer for 40 to 45 minutes, stirring occasionally. If the porridge seems to dry up, add some more water.
Serve warm, garnished with butter, honey, whipped cream and fresh berries.