As one of our oldest foods, millet is believed to be the very first domesticated grain. In Switzerland there is evidence that millet was grown during the Stone Age & consumed since the Iron Age in Northern Europe. We haven’t been eating this grain for thousands of years for nothing! It’s a healthy addition to burgers, soups, as a side dish, and as a warm comforting breakfast cereal (talk about versatile!).
Ingredients (serves 2):
- 1 Cup millet (hulled)
- 2 cups non-dairy milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup strawberries or fruit of choice, chopped
- 2-4 Tablespoons maple syrup
- Pinch of salt
- Optional: 1 handful of pitted dried dates, chopped
- Heat your cooking pot on medium-high heat & toast your millet for 1-2 minutes. Add your non-dairy milk, spices, and fruit to your pot and bring to a boil.
- Once your pot is boiling, reduce heat to a simmer and cover, but don’t forget to occasionally give your pot a stir! Your liquids should be absorbed within 25-30 minutes; however, if your millet still has a crunch, add 1 Tablespoon of non-dairy milk until desired consistency is reached. Adjust seasonings as necessary.