Saturday, October 15, 2011
Millet for Breakfast
A few weeks ago I was hanging out at the library while the big kids were in their chess club. I was talking to one of the moms that I know from homeschooling activities in the area, and she mentioned that her daughter had made millet for breakfast. We have had millet flour mixed into baked goods, but I had never thought to eat it as a whole grain. I was pretty interested at that point. Millet went on my shopping list.
Cooking millet is pretty simple. I picked up a little instruction card when I bought the millet that said to simmer 2 cups water and 1/2 cup millet for about 25 to 30 minutes, or until the water is absorbed. I am still wondering if I could make it in my rice cooker....I bet I could.
I did find that the required 2 cups of water was not enough in my opinion. The millet still had a rather dry texture to it, so I added an additional cup of water and let it simmer a bit longer. When dished up, we added almond milk, brown sugar, and cinnamon to the millet. It was more filling than I had expected, so no one except for Squirt actually finished theirs, but they all assured me it was good.