Millet is my friend. It’s kinda like a cross between oatmeal and rice. It’s gluten free. I use it to make pilaf and also to make breakfast foods. I usually cook a cup of raw millet at a time so I usually have a bit left over. I use the leftovers for breakfast in the morning.
How to Cook Millet:
The ratio of millet to water is important. You cook millet like you would rice, but the ratio is different. You cook one part millet to three parts water. So if you are cooking one cup of raw millet, you need three cups of water. You put millet and water in a pot. Bring it to a boil. Reduce heat, cover, and simmer until water is gone. This takes about 20-30 minutes. Toss with a fork.
How to Make Leftover Millet Breakfast
*fruit (I use berries or apples mostly)
1. Combine the millet, coconut oil (treat it like you would butter, just add a big dollop into the bowl), cinnamon (a few sprinkles), and vanilla (half a cap-full). Heat and stir.
2. Cut your fruit into desired size. For berries, I chop or dice them and usually smash a few of them against the bowl so the juice will spread throughout the millet.
3. Combine millet and fruit. Drizzle with maple syrup.