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Saffron-Infused Millet Porridge with Roasted Figs and Pistachios
Saffron-Infused Millet Porridge with Roasted Figs and Pistachios

Saffron-Infused Millet Porridge with Roasted Figs and Pistachios
A luxurious breakfast porridge with exotic flavors and textures.
Saffron-Infused Millet Porridge with Roasted Figs and Pistachios

To provide a balanced, energy-rich start to the day, supporting endurance and recovery during cycle training.

Ingredients:
1
Servings
  • 100
    g
     millet
  • 250
    ml
     milk
  • 0.5
    g
     saffron
  • 3
    item
     fig
  • 30
    g
     pistachio
  • 1
    tbsp
     honey
Preparation Time: 45 minutes
Saffron-Infused Millet Porridge with Roasted Figs and Pistachios
Instructions:
  1. Rinse the millet under cold water until the water runs clear.
  2. In a saucepan, bring the milk to a gentle simmer and add the saffron strands.
  3. Add the rinsed millet to the saucepan and cook over low heat, stirring occasionally, until the millet is tender and the mixture is creamy, about 25 minutes.
  4. Meanwhile, preheat the oven to 180°C. Place the figs on a baking sheet and roast for 10-15 minutes until soft and caramelized.
  5. Once the millet is cooked, stir in the honey and adjust sweetness to taste.
  6. Serve the porridge topped with roasted figs and a sprinkle of pistachios.
Nutrition Per Serving 500 g Per 100g
Energy 700 kcal 140 kcal
Protein 18 g 3.6 g
Fibre 12 g 2.4 g
Salt 0.3 g 0.1 g
Sugar 30 g 6.0 g
Carbohydrates 110 g 22.0 g
Fat 22 g 4.4 g
  • 100
    g
     millet
  • 250
    ml
     milk
  • 0.5
    g
     saffron
  • 3
    item
     fig
  • 30
    g
     pistachio
  • 1
    tbsp
     honey
1
Servings
0

Rinse the millet under cold water until the water runs clear.

In a saucepan, bring the milk to a gentle simmer and add the saffron strands.

Add the rinsed millet to the saucepan and cook over low heat, stirring occasionally, until the millet is tender and the mixture is creamy, about 25 minutes.

Meanwhile, preheat the oven to 180°C. Place the figs on a baking sheet and roast for 10-15 minutes until soft and caramelized.

Once the millet is cooked, stir in the honey and adjust sweetness to taste.

Serve the porridge topped with roasted figs and a sprinkle of pistachios.

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