Introducing millet. Millet is considered a whole grain, but in fact it is a seed. Somewhat similar to quinoa, it is high in fiber and tons of other nutrients, in particular it is high in many B-vitamins and known to help protect against heart disease.
Millet can be cooked and eaten just like rice and quinoa. It is naturally gluten free and is reminiscent of couscous.
This recipe is a great starter millet recipe where it replaces your morning oatmeal. You should also try in our minestrone soup and add it to baked goods raw for crunch.
Millet Breakfast Bowl
- 1 cup millet
- 3 cups water
- Pinch kosher salt
- 2 apples unpeeled diced
- 1 teaspoon cinnamon
- 2 tablespoon maple syrup
- ¼ cup toasted slivered almonds
- Toast millet in saute pan. Cover with water, salt, apples and cinnamon.
- Simmer for 15-20 minutes, until soft and porridge like in consistency.
- Serve in bowl topped with maple syrup and toasted sliced almonds