4 Serves
67 Mins
In a medium mixing bowl, whisk together the millet flour with a small amount of cold water to create a smooth, lump-free paste.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
95 µg / 400 µgCalcium
132 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
735 mg / 4,700 mgSodium
1123 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Bring a large pot of water to a boil on the stove.
Slowly pour the millet paste into the boiling water, stirring constantly with a wooden spoon to prevent sticking.
Reduce heat to low and simmer the porridge, stirring occasionally, for about 40 minutes until it thickens to your desired consistency.
Season the porridge with a pinch of salt and black pepper before serving hot.
10
g25
g25
g
Syrian