The Mother Grain Milk Soup
By
Anna B.
@AnnaBrav
1
This calcium-rich soup is a fabulous way to start a day. It's easy to make and gluten-free alternative to a bowl of sugary cereal. My four-year-old loves it!
Ingredients
- 4 c
- whole or low-fat milk
- 1
- vanilla bean, split lengthwise and seeds scraped
- 1 c
- dry quinoa elbows or shells pasta (or substitute whole wheat pasta)
- 1/4 tsp
- salt
How to Make The Mother Grain Milk Soup
- 1Combine milk and scraped vanilla seeds in a medium saucepan. Place it over medium-low heat, and bring the milk mixture to a gentle boil (little bubbles will begin to form along the edges of the pot).
- 2Add the pasta and cook according to the package directions, or remove the pot from heat 1-2 minutes before recommended cooking time and let it
stand for about 5 minutes, covered, in order to allow pasta finish cooking in an energy-saving way.
About The Mother Grain Milk Soup
Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: Polish
Dietary Needs: Vegetarian, Gluten-Free
