Since I recently introduced millet into the repertoire of grains included on this website, I felt compelled to include a few tasty ways to use it! I began with a Millet 101, so to speak, explaining how I like to cook millet to avoid the mushy mess standard package directions may create. (Click here for the background and an easy how-to.) When I first created that aforementioned mushy mess–not ideal for a hearty salad such as Spring Millet Salad!–I realized that millet cooked a little longer than I desired for a salad would be quite suitable for a wholesome, satisfying option to hot cereals such as oatmeal or cream of wheat.
I saw a basic recipe quite a while ago and retrieved it with excitement. (Click here to see the original.) Adding my milk of choice, some fresh fruit, nuts, and a drizzle of pure maple syrup turned this simple grain into a creamy, fruity, and mildly sweet breakfast option. Prepping the night before is a great way to ensure an enjoyable breakfast, as there never seems to be enough minutes in the morning!
Yields 1 serving.
- 1/3 cup millet, rinsed and drained in a fine mesh strainer
- 1/2 cup milk of choice (I like almond or coconut; skim milk works well, too)
- 3/4 cup water
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 1 tablespoons raisins, optional
- Optional toppings: Pure maple syrup, honey, or sweetener of choice; sliced bananas, peaches, berries, or fruit of choice; nuts of choice, shredded coconut
- In a small saucepan, combine the millet through optional raisins and bring to a boil. Reduce the heat to low, cover, and cook at a very low simmer for 20-25 minutes, without stirring, or until the liquid is absorbed and the millet is the consistency of oatmeal or cream of wheat.
- Remove from the heat, drizzle with maple syrup or desired sweetener, and add toppings of choice.