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eastern-european

Moldovan Millet Porridge with Bryndza and Crisp Bacon

This simmered dish pairs millet, dry with bryndza sheep cheese, crumbled, bacon and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
41 g Carbohydrates
39 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 51g millet, dry 189 kcal
  • 55g bryndza sheep cheese, crumbled 221 kcal
  • 35g bacon 189 kcal
  • 6g butter 43 kcal
  • 231g water 0 kcal
  • 1g black pepper, ground 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. milletwatersalt
    Bring water and a pinch of salt to a boil in a small pot. Stir in millet and reduce to a gentle simmer.
  2. water
    Cook 15 minutes, stirring often, until thick and tender; add a splash more water if it tightens too much.
  3. bacon
    Meanwhile, cook bacon in a skillet until crisp; remove to a plate and keep the rendered fat in the pan.
  4. milletbryndza sheep cheesebutter
    Stir butter into the millet, then crumble in bryndza and fold until partially melted and creamy.
  5. bacon
    Serve the porridge topped with bacon and drizzle with a teaspoon of the rendered bacon fat from the pan.

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