My love affair with millet continues… from dinner to breakfast, savoury to sweet there’s so much to love about this wondrous ancient grain.
She’s a great source of protein, fibre, B vitamins and magnesium. She’s got a beautiful nutty flavour, she’s fluffy and creamy when cooked – providing all the nourishment and warmth you need to get you going on a cold winter morning.
You will need
1/2 cup millet, soaked overnight*
1 1/2 cups rice milk (I use Pure Harvest)
1 teaspoon cinnamon
1 tablespoon chopped walnuts
1 grated organic granny smith apple**
Dollop of coconut yoghurt (I use Coyo)
1 teaspoon Pepita seeds
What to do:
1. Put millet, rice milk and cinnamon in saucepan over a low heat, bring to boil and then reduce to simmer, cooking until liquid is absorbed and the millet is light and fluffy (cooking time will vary depending on how long it has been soaked).
2. Remove from heat, stir in grated apple and serve in a bowl top with walnuts, yoghurt and peptic seeds.
If this recipe makes you fall in love with millet too be sure to check out my mushroom risotto recipe as well. Oh, and if you want my recipes sent straight to your inbox be sure to sign up my free weekly e-newsletter.