This is the second morning that I have made Millet for breakfast! I found the recipe on Edible Perspective (http://www.edibleperspective.com/home/2014/2/7/breakfast-friday-creamy-millet-porridge.html) and I can’t wait to try more recipes from this site. Thanks to a lovely Monkey for sending this my way. I tried it sweet yesterday just like the one she makes: cinnamon, pecans, coconut oil, and I added blueberries. Today I am trying it savory: egg, salsa, coconut oil, nutritional yeast, salt, and pepper.
You can find the original recipe at the above link but I changed it a bit today. I tried toasting the millet in coconut oil like she said but I found that it just got clumpy because it was wet. Today I toasted the millet in a dry pan and it worked very well. I was also happier with this because a friend of mine mentioned that coconut oil becomes less healthy when it is heated. I just looked into this and it seems that my friend may be wrong. This is an interesting article if you want to read more about what oils you should be using for cooking http://articles.mercola.com/sites/articles/archive/2003/10/15/cooking-oil.aspx. This is only one of many. There is endless information about this online.
Getting back to the recipe…
Serves one hungry person or two much less hungry people
1/3 cup raw millet
3/4 cup unsweetened almond milk
1/2 cup water
sweet toppings: coconut oil/butter, nut butter, nuts, raisins, banana, cinnamon, honey, maple syrup
savory toppings: avocado, sunny side up egg, butter, paprika, savory nut butter, hot sauce, parmesan, sharp cheddar, nutritional yeast
Grind Millet in a food processor, coffee grinder, or spice grinder until it is 3/4 ground.
Pour water and milk into a small saucepan and bring to a boil. At the same time toast millet in a dry frying pan over medium heat stiring constantly. Be careful not to burn the millet. When the milk and water come to a boil the millet should also be done. Pour millet into the milk and water and stir to combine. Cover and reduce the heat to low. Simmer for 10 min.
Pour cooked millet into a bowl and let it sit for 3-4 min before adding toppings. This will allow it time to set. Enjoy!
The resulting texture is quite a lot like polenta and kind of like cream of wheat. Both the sweet and the savory toppings were very good. If I were to do it savory again I would like to have avocado too add to it and I would try not to brake my yoke.
Here is a link to some nutritional facts about Millet: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5702/2. It looks like millet has some iron in it, some protein, and some dietary fiber.