Monday, January 28, 2008

Millet for Breakfast




My favorite way to cook millet is to bring 3 cups of water ( and 1/4 t or so, of salt) to a rapid boil. Toss in 1 cup of millet and allow it to sit overnight. 
In the morning, I just toss in a little milk or water and a few tablespoons of butter and reheat.
We sweeten with cane sugar, honey, or maple syrup.

Millet is easy to cook and has a mild taste. I think it's like a cross between grits and rice.
You can also use it for savory dishes (like rice, bulgar, barley, or other grains) or in soups.
Click here to have a look at it's nutritional content.

You can allow it to soak overnight. Millet cooks quicker that way, but even if you don't soak overnight, it still cooks in about 25 minutes.
For a less fluffy and more textured grain, use 1 cup grain to 2 cups water.

2 comments:

Niki said...

I just made my first pot of this the other day for the baby. He loved it but my older one looked at me like I had horns in my head when I asked him to eat it.

Donna said...

LOL,
I've had a few looks like that but usually not over miller:-).

How did u flavor it? My kids like it several ways; one is to fix it like people do white rice--with just butter and white sugar. Another way they like it is sweetened with vanilla!

Niki, perhaps you can let the big boys 'help' you make it the night before ?-- have him measure the water--watch for it to boil--add the millet---put the lid on --and in the morning he'll have breakfast! My little guy in the pic first got struck on it by doing this.

I have read that millet has more minerals than any other 'cereal'. Pretty cool, huh?