Millet has long been one of our favorites at MaMa Jean’s. This go-to -grain is nutritionally superior than rice, but just as simple to cook and easy on the budget. Naturally gluten free, Millet is a protein rich food with a mild nutty flavor, which blends well in a variety of dishes. Millet provides more essential amino acids and boasts a higher calcium content than most grains. Studies have shown millet to help lower cholesterol [1] and balance blood sugar [2].
Try using millet in this warm coconut millet porridge recipe!
1 cup unsweetened almond milk
¾ cup coconut milk
¾ teaspoon pure vanilla extract
2 teaspoons – 1 ½ Tablespoons raw honey (optional)
2 teaspoons – 1 ½ Tablespoons Grade A maple syrup (optional)
⅛ teaspoon sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 cups COOKED millet*
3 Tablespoons unsweetened shredded coconut
2 Tablespoons sliced almonds
2 Tablespoons toasted unsweetened, flaked coconut (optional)
Instructions
In a medium saucepan whisk together almond milk, coconut milk, vanilla, honey, maple syrup, salt, cinnamon and cardamom. Stir in millet and 3 Tablespoons coconut shreds, breaking up any clumps of millet.
Bring mixture to a boil over medium heat, and lower to simmer. Simmer uncovered for 10 minutes, breaking up any remaining clumps of millet, until thickened.
Remove from heat and serve with sliced almonds and toasted coconut flakes, if desired.
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