Hot Breakfast Millet is a great way to start the day. You can make the millet any consistency you like, from soupy to thick. I like mine cooked a little longer so it’s thick, but a little experimentation will help you discover your preferences.
Hot Breakfast Millet Hot Breakfast Millet
1/2 cup raw millet, soaked 7-24 hours
1 1/2 cups water (or more, if necessary)
1/4 teaspoon sea salt
1 tablespoon butter
fresh or frozen bite-sized fruit, such as berries, bananas, apples, pears
drizzle of agave nectar or pure maple syrup (optional)
Bring millet, water and butter, if using, to a boil. Turn heat to low, cover, and simmer for 20-25 minutes or until millet is tender and of the consistency you desire for a hot cereal. Top with fruit and drizzle with agave nectar or maple syrup, if using. If your fruit is frozen, add it to the pot the last few minutes of cooking.
Maple Pecan Millet is really more of an idea than a complete recipe. I threw this together one afternoon when I was hungry and the husband’s chips and cookies were starting to hold an appeal. Knowing I needed to cook something quick but not having any grain “on the soak”, millet was the obvious choice as it’s in least need of soaking.
I was pleasantly surprised at how this turned out, but I realize some may feel it needs additional flavorings. Cinnamon, nutmeg, and/or allspice would be good contenders. Some, too, might like more sweet potato.
Maple Pecan Millet Maple Pecan Millet
1/3 cup raw millet, soaked 7-24 hours
1 cup + 2 tablespoons water
1 medium sweet potato, peeled and rough-chopped
1 tablespoon butter
1/2 teaspoon sea salt
drizzle of pure maple syrup
Bring first 5 ingredients to a boil, cover and turn heat to lowest setting. Let simmer gently for 25 minutes or until water is absorbed. Remove from heat and let steam-finish, covered, for 5-10 minutes.
Stir thoroughly to incorporate sweet potato pieces, mashing with the back of the spoon. Add maple syrup and chopped pecans to taste.
Top servings with additional chopped pecans and maple syrup, if desired.