Okay, the semester is OVER and I’m finally posting this absolutely delicious curried millet!
I left out the parsley because 1) I didn’t have any 2) I don’t like it. Oh, and I substituted a mix of craisins and golden raisins for the currants. It was seriously so delicious that I made it twice in one week. I made half the recipe each time and wasn’t quite sure it would be enough to fill me up for dinner, but it most definitely was. You must make it. Soon.
I also finally got around to using the farro I bought at Whole Foods…back in September. After reading this blog post, I knew I needed to track down some farro and give it a shot. So, when I ran out of all forms of oatmeal AND bread last week, it was time to grind up the farro and make some porridge!
Ummm…why did I only buy enough to eat this twice?! So. Good. This was a really nice change from regular oatmeal – the texture is so smooth and the farro has a really light flavor. I cooked 1/3 c. of the ground farro (ground in the blender) with 3/4 c. milk and 1/2 c. water and a sprinkling of cinnamon, then added my usual mashed banana after it had cooked/thickened about 5-10 minutes. Gosh, it was so good! Can you tell how creamy it is?!
Definitely need to find some more of this to add to my breakfast routine more often!