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01-19 Morning Millet

I think my grandma served me this for breakfast every time we stayed at her home. I never had it anywhere else until my second year at university when I decided to learn how to make it myself. It is very satisfying and doesn't have to stickiness of a bowl of oatmeal. I have since learned this grain is very common in India and African nations as it will grow in dry, hot climates. It is has more protein per cup (6g) than cream of wheat (4g) (pasta has 2g) but it can't compete with oatmeal (11g) or quinoa (24g). Its just nice for a change of texture or as a side. I have always been able to find it at stores with bulk whole grain bins.

Millet is fluffier when cooked with less water and more moist and dense when cooked with extra water.

The flavor can be enhanced by lightly roasting it for about 3 minutes in a dry pan, stirring constantly. It will have a nutty aroma. But it can burn easily.

Shorten your cooking time by 5-10 minutes by soaking the millet overnight.

Bring to a boil:
2 2/3 c water
Add:
1 c millet
Simmer covered, over med-lo heat 20+ min
Serve with milk, brown sugar, golden raisins (or add them in during cooking)
or maple syrup and butter
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