the mother grain milk soup

Name: The Mother Grain Milk Soup
Prep time: 5 min
Cook time: 10 min
Yield: 2
Cuisine: Polish
Ingredients: 4 cup(s) whole or low-fat milk; 1 - vanilla bean, split lengthwise and seeds scraped; 1 cup(s) dry quinoa elbows or shells pasta (or substitute whole wheat pasta); 1/4 teaspoon(s) salt

(1 RATING)

30 Pinches 3 Photos

Anna B.

Xoxo, CT

Updated on Jan 28, 2014

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!

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield 2-3 serving(s)

Ingredients

4 cups whole or low-fat milk
1 - vanilla bean, split lengthwise and seeds scraped
1 cup dry quinoa elbows or shells pasta (or substitute whole wheat pasta)
1/4 teaspoon salt

How To Make the mother grain milk soup

Step 1

Combine 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).

Step 2

Add 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.
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