2½ cups dried millet - soaked overnight in purified water with a splash of acv
sea salt
Instructions
Drain and rinse the millet and transfer it to a medium pot with 10 cups of purified water and salt. Bring to a boil over hight heat, lower the heat to a simmer and cook, covered for 25-30 minutes, until soft. Stir frequently and add a splash of water if the porridge becomes dry. Use right away in the recipes or let cool and store refrigerated in an airtight container. The millet might stick together after refrigeration, so just break it down/fluff it up with a fork before using.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-spring-meal-plan-part-1/