Millet is a gluten-free alternative to wheat cereals, and a welcome change if you’re tired of the usual oatmeal!
It’s a good source of manganese, magnesium, B vitamins and phosphorus, but don’t let its tiny size fool you. Millet plumps when you cook it, and the high fiber content will help sustain you until lunch (or your mid-morning snack).
- 3 cups water
- 2/3 cup uncooked millet
- ¼ cup lemon juice
- ¼ cup unsweetened apple juice
- ¼ cup walnuts
- 2 large dates, pitted and chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- Sea salt, to taste
Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Transfer to a large bowl, cover with cold water and rub millet grains with your hands for a few seconds.
Strain and rinse for one minute, then drain millet well and transfer to a small pot.
Add water, lemon juice, apple juice, dates, cinnamon, and salt and bring to boil over medium high heat.
Reduce heat, cover and simmer, stirring occasionally, until liquid is absorbed and millet is tender (about 40 minutes).
Add vanilla and stir in walnuts, spoon into bowls and serve.
By: Jenni Hulburt