Millet is a high protein, whole grain. Allergen-free and great for special diets this dish is a great alternative to mashed potatoes.
½ cup dry hulled millet
2 ½ cups water
Pinch of sea salt
½ teaspoon sesame seeds or “Gomasio” ( sesame and sea salt and garlic combine)
2 cloves of garlic – mashed or cut up finely
2 teaspoons butter/olive oil
2 teaspoons butter/olive oil
Sprinkle of pepper
OPTIONAL: Herb or spice of your choice or for “cheesy” flavor add 1 tablespoon of nutritional yeast or to taste.
Heat a dry pot to medium. Add millet. Stir grain with a wooden spoon. After a few minutes the grains will begin to pop and give off a nutty aroma. Add water and salt. Bring to a boil. Simmer for approximately 20 minutes, stirring occasionally. Millet will soften like a porridge. Stir in sesame and garlic. Add butter/ taste and adjust salt Ladle into your favorite breakfast bowl. Mix in any other spices of your choice: cayenne, curry,, cumin, rosemary, nutritional yeast
Heat a dry pot to medium. Add millet. Stir grain with a wooden spoon. After a few minutes the grains will begin to pop and give off a nutty aroma. Add water and salt. Bring to a boil. Simmer for approximately 20 minutes, stirring occasionally. Millet will soften like a porridge. Stir in sesame and garlic. Add butter/ taste and adjust salt Ladle into your favorite breakfast bowl. Mix in any other spices of your choice: cayenne, curry,, cumin, rosemary, nutritional yeast
Prep & cook time: 20 minutes
Serves: 1-2
Original Recipe by Mary Purdy – adapted from original sweet millet recipe by Genevieve Sherrow
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