A throwback twist on a breakfast favorite. Resembling mustard seed, whole millet has a chewy texture when cooked and a mild, nutty flavor similar to brown rice. In this recipe, we use it instead of oatmeal with delicious results!
Calories 270, Fat 7g, Sodium 310mg, Carbs 33g, Fiber 6g, Sugar 6g, Protein 7g
Gluten-Free Blueberry Breakfast Millet
Resembling mustard seed, whole millet has a chewy texture when cooked and a mild, nutty flavor similar to brown rice. In this recipe, we use it instead of oatmeal with delicious results!
3 cups water
1 cup uncooked millet
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup frozen blueberries
1/4 cup chopped walnuts
Brown sugar, if desired
In 2-quart saucepan heat water, millet, salt, cinnamon and nutmeg to boiling. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally, until millet is tender and most of water is absorbed. Remove from heat.
Stir in frozen blueberries; cover and let stand about 3 minutes or until blueberries are hot and remaining water is absorbed.
To serve, spoon millet into 4 bowls. Top with walnuts. Serve with brown sugar.
Top with reduced-fat (lite) coconut milk, or if you are not following a vegan diet, top with fat-free half-and-half.
Calories 270, Fat 7 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 310 milligrams, Carbs 33 grams, Fiber 6 grams, Sugar 6 grams, Protein 7 grams