Prep Time: 5 minutes
Cook Time: 25 minutes
Many people have asked what millet is when they see it on my menu. The simple answer is: birdseed for humans! And although its true, its just not as romantic sounding as quinoa which could be described as "Incan golden pearls." So lets step back for a second and get into more details about millet.
Like wheat and rice, millet is a grass which produces a yellowish-white grain which when cooked can be fluffy like steamed rice, creamy and thick like oatmeal, or crunchy like...birdseed. It is high in metals such as copper, maganese, magnesium, and phosphorus, which aids your body's cells in regeneration (it also glows in the dark). Its also high in fiber, lowers the risk of Type 2 Diabetes, helps prevents gallstones (high fiber foods in general do this) and reduce the probability of certain cancers.
Like rice, the flavour of millet is subtle and lends its self well to marinades. For this recipe I've combined elements of burfi and rasmalai, two of my favourite Indian sweets and have veganized them! Instead of ghee, there is coconut milk, and instead of paneer, there is millet!
This porridge is an excellent breakfast cereal and can be made well in advanced and stored in the fridge for when you need it on those mornings when you sleep in and you don't have a lot of time to prepare anything. Simply warm up what you want and store the rest!
For 8 servings
- 1 cup millet
- 1 cup water
- 1 cup coconut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 3 carrots, grated
- 1/4 cup sweetener such as coconut sugar, maple syrup or agave syrup
- In a large pot, add all ingredients
- Bring to a boil and then reduce heat to a gentle simmer for 25 minutes, or until millet has become soft and fluffy
- Serve warm with freshly cut berries, herbs, syrup or drizzle of your favourite non-dairy milk.