Millet is a tiny little grain but with plenty of health benefits. Not only is it gluten free, it is high in protein, insoluble fiber, it contains magnesium, niacin, and other important nutrients. It is alkaline and easy to digest. Often used to make roti here in India it also works very well as a breakfast porridge. As with most whole grains, it is advisable to soak it the night before you are planning to cook it so that it becomes even more easily digestible. Nice and nutty in flavor this porridge is a tasty and wholesome way to start your day.
Serves 2
Ingredients
- 1/2 cup whole millet
- 1 1/2 cups water
- pinch of salt
Preparation
- Soak the millet in water with a capful of vinegar overnight
- Drain and rinse
- Add 1 1/2 cups of water and salt and bring to a boil
- Cover and simmer for 15 minutes or until the water has been absorbed
- You can add more water if you prefer it thinner
Topping ideas:
- milk of your choice (I like almond milk) or yoghurt
- ground flax seeds
- sweetener of your choice (e.g. jaggery, raw honey)
- fruit (such as pomegranate, apple)
- dried fruit
- cinnamon
- shelled hemp seeds
- nut butter
- drizzle of ghee or coconut oil
