Millet porridge

It isn’t a gourmet breakfast, but this for all those who are looking for something gluten free or need to break their oatmeal habit resorted to everyday. It’s good to alternate the grains you eat, so you might want to try a different one like this once in a while. Millet is one of the most ancient staple grains and least allergenic grains. Why I like millet? It’s cheap, it’s filling, and it’s a lot more healthy than eating commercial breakfast cereal. The texture threw me off when I first started making it, but I now actually prefer the texture and taste to quick cooking oatmeal.

You can soak the millet prior to cooking for creamier texture and better digestibility.

MILLET PORRIDGE:

1 c millet

2 1/2 – 3 1/2 c water (more for creamier texture)

1/4 tsp salt

optional mix-ins:
diced peaches
blueberries
chopped apple with cinnamon
walnuts or pecans

Rinse millet in a mesh strainer thoroughly. Dry roast in a pot stirring constantly for up to 5 min for a rich flavor (optional). Add water, salt, cinnamon, bring to boil. Covered, simmer on low heat for 30-40 min or until water is absorbed.

When you’re simmering you can add chopped apple, some maple  syrup or brown sugar. You can serve it with milk too. Actually I threw some walnuts on it this morning, and that was yum… Leftovers can be reheated nicely the next day in a pan with a little more water added.

*Makes good baby food too. One of the least allergenic grains. Soak overnight, rinse, cooking 1 c millet to 2 cu or more water. Blend, adding a little more warmed water to thin. Add to a fruit, sweet potato puree or just serve warm for a first grain, 9 months and up.

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