Since I recently introduced millet into the repertoire of grains included on this website, I felt compelled to include a few tasty ways to use it! I began with a Millet 101, so to speak, explaining how I like to cook millet to avoid the mushy mess standard package directions may create. (Click here for the background and an easy how-to.) When I first created that aforementioned mushy mess-not ideal for a hearty salad such as Spring Millet Salad!-I realized that millet cooked a little longer than I desired for a salad would be quite suitable for a wholesome, satisfying option to hot cereals such as oatmeal or cream of wheat.
I saw a basic recipe quite a while ago and retrieved it with excitement. (Click here to see the original.) Adding my milk of choice, some fresh fruit, nuts, and a drizzle of pure maple syrup turned this simple grain into a creamy, fruity, and mildly sweet breakfast option. Prepping the night before is a great way to ensure an enjoyable breakfast, as there never seems to be enough minutes in the morning!
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