Millet is a healthy whole grain that is naturally gluten-free and a good source of protein and dietary fiber. It has a mild nutty flavor, cooks in about 30 minutes and is a unique breakfast option. When cooking millet as a breakfast cereal, the ratio of liquid to grain is higher as this hearty grain expands when cooked. I used two cups of liquid, a combination of almond milk and water, to a 1/2 cup of the millet. Serve a big pot of this porridge for brunch with a bowl of fresh berries, a dish of toasted almond slivers and your favorite milk. Let your guests each design their own bowls!
- 1/2 cup dry millet, rinsed and drained
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 1/2 cup water
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- A scant pinch of salt
- 1/4 cup currants (optional)
- 1/4 cup slivered almonds, lightly toasted (optional)
In a small saucepan over medium heat, combine the millet, milk and water. Add in the maple syrup, vanilla, cinnamon, salt and currants. Bring to a boil and reduce the heat to low. Simmer the porridge for about 25 minutes or until almost all the liquid has been absorbed. Remove from the heat. Garnish with the almond slivers and serve with milk and fresh berries. Serves 4.