The nutritious grain millet is used to make this delicious Sunshine Millet Porridge With Apricots and Carrots Recipe.
Sunshine Millet Porridge with Apricots and Carrots
Millet’s versatility is on display here — just prepare it with liquid and it becomes a soft breakfast cereal. The sunny yellow grains drink up sweet apple juice and commingle with apricots and carrot shreds, giving the porridge a natural sweetness. Taste it before you start sprinkling sugar over the bowl — you may find that you don’t need any additional sweetness!
1/2 cup millet
1 1/2 cups water
1 pinch salt
1/2 tsp cinnamon
1/2 cup carrots, shredded
1/2 cup dried apricots, chopped
In a 1-quart saucepan with a tight-fitting lid, dry-toast the millet over medium-high heat. When the millet is fragrant and crackles slightly, add the water slowly. When the water boils, reduce heat to low, add salt, and cover. Cook for 25 minutes.
After 25 minutes, stir in the apple juice, cinnamon, carrot and apricots, and raise the heat to bring it back to a boil. As soon as it bubbles, reduce the heat to low again. Cover the pot and cook for 10 more minutes.
Uncover the millet and stir, the porridge should be thick and the millet very soft. Serve hot with milk, yogurt, or apricot nectar. Makes 3 cups.
Highly Recommended by the MOTHER EARTH NEWS Editors:
The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by Robin Asbell (Chronicle, 2007). The millet recipes reprinted here only hint at the wide world of flavors and textures that awaits you when you begin incorporating nutritious whole grains into your diet. Order now.
Robin Asbell is the author of The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains (Chronicle, 2007).
Read more about using whole grain millet in meals: Tap the Culinary Wisdom of Our Ancestors: Whole Grain Millet Recipes.
