Enjoy this cold or hot-whatever feels more satisfying to you. To get a change of flavors, you can substitute 1 cup of quinoa for the millet, but be sure to add 1/4 cup of water to the recipe.
After rinsing the millet, toast it in a saucepan over medium-high heat until fragrant and lightly colored. In ad separate pot, bring water to a boil and add the millet. Reduce to simmer and cook for 15 minutes or until all water is absorbed, stirring periodically.
Remove from heat and let stand for 10 minutes, covered. At this stage, the millet will keep for several days, refrigerated in a sealed container.
For each serving, put a 1/2 cup millet into a cereal bowl and add 1/4 cup almond milk, 1 teaspoon coconut flakes, stevia,and a choice of nut and pumpkinseeds.
Stir and enjoy!
If you are using previously prepared and refrigerated millet, warm gently on the stove until just heated, prior to serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 893 | ||
Calories from Fat: 126 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.8mg | 0 % | |
Potassium 475.3mg | 13 % | |
Total Carbohydrate 164.9g | 48 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 144.7g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database 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: 893
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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