Prep and Cook time: Approx. 20 mins.
This is gluten free with a vegan option
Millet is supposed to be bitter. In fact, a lot of recipes will instruct you to wash, pre-boil, toast or otherwise noodle with this grain before you cook it. Well, in the recipe below, the millet goes straight into the sauce pan from the pantry. No special treatment. It turned out lovely. Perhaps I’ll try making this porridge again and rinse the millet first. Maybe I’ll notice a difference in flavor, maybe I’ll call the queen and invite her to breakfast. In the meantime, here is a hearty, easy millet porridge recipe:
1 cup millet
2 cups water
1 cup milk
2 tablespoons maple syrup
1 tablespoon brown sugar
1 cup chopped dried fruit (I like pitted dates)
Combine the water and millet in a saucepan. Cover and bring to boil (takes less than 10 minutes). Lower heat to lowest setting, stir in the rest of the ingredients, simmer until liquid is absorbed, about 5 more minutes. Serve warm. Reheats nicely, so save the leftovers for a midday snack or breakfast again tomorrow.
Vegan Option: substitute milk with your favorite non-dairy milk. Coconut milk is wonderful here, as is almond milk.
Optional ingredients: pinch of cinnamon, add shredded coconut (especially if using coconut milk), almonds. Also if you prefer, try using fresh seasonal fruit instead of dried fruit: add after cooking and before serving.