This is a recipe that I developed today and put up on my blog. When I was done with that, I meandered over to food52 to share it here, and low, there I was in the cook's spotlight! So, this recipe has special meaning to me. I am beyond honored, and faaar beyond thrilled! The secret is out, I'm obsessed with food52, and now everyone knows :)
I am aware that not all of you will make almond milk. That's OK. This dish will be just as delicious and comforting with store-bought. You will just omit the almond meal which gets added to the cooked millet. For those of you who do want to make the almond milk, the recipe is explained here as well.
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 171 (32%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.2mg||0 %|
|Potassium 603.1mg||16 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 65.6g|
|Protein 16.2g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 534
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