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Millet was originally a staple in Northern China, but it is now also common fare in India and Africa. In North America, interest in millet has grown beyond its use as birdseed, which means it is becoming easier to find it in health food and grocery stores, packaged for human consumption. Millet meal or flakes offer a quicker-cooking version of millet that makes a creamy, mild-flavored breakfast porridge. Millet is naturally gluten-free and high in fiber and B vitamins.
Combine the millet flakes, milk, water and salt in a medium saucepan. Bring the mixture to a boil.
Reduce the heat, cover the saucepan, and simmer for 15 to 20 minutes, stirring occasionally.
Season your millet porridge to taste, and serve immediately.
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References
Tips
- This recipe makes four servings.
- Sprinkle dried fruit and/or nuts on millet porridge, if desired, just before serving. It’s also good with a splash of olive oil or honey.
- Use millet within 3 months of purchase for optimum freshness.
Writer Bio
Ann Wolters has been a writer, consultant and writing coach since 2008. Her work has appeared in "The Saint Paul Almanac" and in magazines such as "Inventing Tomorrow" and "Frontiers." She earned a Master of Arts in English as a second language from the University of Minnesota.
Photo Credits
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