Creamy Millet Cereal Recipes

CREAMY CORN AND MILLET

Steps:

• Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.

MILLET PORRIDGE

Steps:

• In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
• Bring to a boil.
• Reduce heat to low, cover and simmer for 25 minutes without stirring.
• If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
• Remove from heat.
• Drizzle with maple syrup or honey.
• Serve.

HOT MILLET CEREAL

Steps:

• In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.

CREAMY MILLET CEREAL

Steps:

• Lightly toast millet over medium heat until it smells nutty (about 2 minutes).
• Add milk and water, bring to a boil, reduce heat to low, cover and simmer for around 25 minutes, until most or all liquid is absorbed.
• Meanwhile place cream and white sugar into a small bowl and whisk until frothy or you can put in a jar and shake.
• Add brown sugar and maple syrup when the cereal is cooked to your desired consistency and stir to combine, transfer to a bowl.
• Pour frothy cream over the top and enjoy!
• Tips: I also like to add a little butter, nutmeg, and cinnamon or you can use white sugar, skip the maple and add fresh berries (or any fresh fruit), strawberries and cream millet sounds just as yummy :D.

CREAMY MILLET

Steps:

• Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
• Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
• Serve topped with the blueberry compote and almonds.
• Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
• To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
• Store in an airtight container in the refrigerator for 5 to 7 days.
• (per serving)
• Calories: 355
• Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
• Carbohydrates: 64g
• Protein: 8g
• Fiber: 7g
• Sodium: 330mg
• When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: "Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer." As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: "I say let's be realistic here. If it comes down to a blueberry versus that beam of radiation, I don't think there's a real chance that the blueberry is going to win." Meaning if you want a blueberry, nosh away.

PUFFED MILLET SQUARES

Steps:

• Grease an 8x8-inch pan.
• Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.

HOT MILLET CEREAL

Steps:

• Toast millet in a small skillet over medium-high heat until lightly toasted, 1 to 2 minutes. Remove from heat and set aside.
• In a small saucepan, bring milk to a boil; add toasted millet, cinnamon, cardamom, and salt. Reduce heat to a simmer; cover and cook, stirring occasionally, until milk is absorbed, 25 to 30 minutes; add 1/4 cup additional water or milk if liquid is absorbed and millet is not tender. Serve immediately with desired toppings.