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.