Monday, February 18, 2013
Maple Millet Porridge
Packing in nutrition seems to be the main objective of breakfast. Unless of course, it's a special Saturday and we make Swedish Pancakes, waffles with lingonberry yogurt or English scones. Weekday breakfasts bring a sense of responsibility: it's the start of my day and it's got to begin properly. So when I'm not sipping a green smoothie through a straw, juicing or making one of my favorite oatmeal creations, I look to other powerhouse grains like millet.
Millet is a whole grain that originated in China. It's not as mainstream in the US, except for its use as birdseed. Though I will say it's gaining recognition, slowly. The type of millet I used is Hulled Millet (I like the Bob's Red Mill brand).
Millet is a good source of protein, fiber and essential amino acids. Another nutritional component I'm drawn to is that millet is one of the few alkaline grains and easily digested. Millet also happens to be gluten free. You can make it as a hot breakfast like I am sharing or cook it up as a side dish. I love millet's diversity.
Traditionally, millet porridge is cooked in water until it becomes tender then milk and sweeteners are added. My variation cuts down on the water a bit and is also cooked in almond milk. I've added star anise and cinnamon for spice and extra flavor. The cinnamon is apparent and the star anise has the subtle "What spice is this?" quality that adds something more.
I've also sweetened it with maple syrup, it's naturally a great fit and perfectly sweet. Today's Maple Millet Porridge has fresh strawberries on top, but my favorite topping is fresh blueberries, dried cranberries and pecans. If you're looking to mix up your morning breakfast routine make my Maple Millet Porridge.
Maple Millet Porridge
by Becky of Project Domestication
1 cup hulled millet
1 1/2 c water
pinch of salt, optional
1 tsp cinnamon
2 stars of anise
3-31/2 c vanilla almond milk, divided + more for serving
1/4 c maple syrup
for serving: fresh berries, nuts, almond milk and dried fruit, optional
In medium to large pan bring water to boil. Add millet, pinch of salt and star anise. Cover with lid and reduce heat to low. Cook 10-15 minutes, water will be significantly reduced if not completely absorbed.
Add cinnamon and 3 cups of almond milk then stir. Continue cooking covered for 20 minutes, stirring occasionally until millet is tender with a bit of chew. Stir in maple syrup. Adjust thickness with remaining almond milk.
Other millet porridge recipes you may like:
Apple Cranberry Millet Breakfast Porridge on Girl Makes Food
Pumpkin Vanilla Millet Porridge on Sugar Free Mom
Millet Crunch on Cafe Johnsonia
Ground Millet Porridge on Noms for the Poor