Looking to add new grains to your diet? A hearty, wholesome bowl of millet has a light, nutty flavor and offers make-ahead convenience.
Since I recently introduced millet to 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 sometimes 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 alternative to hot cereals like oatmeal or cream of wheat.
Simply adding a 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.
Conveniently, the millet porridge may be prepped in advance and reheated. Every extra minute in the morning helps!
Millet Breakfast Porridge
Yields 1 serving.
Ingredients
- 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
Instructions
- 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.
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