When my daughter came into the kitchen this morning, she started to giggle. And then she asked me why I had bird seed on the counter. “Isn’t that what we used to feed the parakeets?” she asked. Yep – I suppose millet IS a main ingredient in bird seed, but I tried to convince her that this was slightly different, since it was intended for people instead of our former avian friends.
One of my goals in taking the Rouxbe online plant-based cooking certification course was to learn how to use grains in a variety of ways. In particular, I wanted to see if we could expand our breakfast repertoire beyond that of steel cut oatmeal. This week, one of my assignments was to select a new grain-based porridge from several recipes that were provided. Ever since I made some millet muffins that were still crunchy, I was curious to see if the texture could be changed by simmering the grain and ultimately producing a more creamy consistency. So, this Coconut Millet dish seemed like a perfect choice try – plus, it seemed like it had the potential to be the ultimate comfort food on a cool morning.
Coconut Millet Porridge, by Rouxbe.com
- 2 cups water or Non–Dairy Milk
- 1 cup millet
- 1 cup coconut milk
- 2 1/2 tbsp liquid sweetener
- 1/4 tsp sea salt
- 1/2 cup blueberries
- 1 banana, sliced
- 1/4 cup toasted pistachios
- First, gather and prepare your mise en place. Note: because millet soaks up so much liquid, it does not keep well; therefore, it’s best to make only what you will eat now. This recipe can easily be halved, if needed.
- To prepare the millet, in a medium pot, bring the water or other cooking liquid to a simmer. Stir in the millet, reduce the heat to medium–low and simmer for about 20 to 30 minutes.
- Once the millet has absorbed most of the liquid, add the coconut milk and stir gently. Place a lid on top and cook, stirring occasionally, for another 15 to 20 minutes, or until the millet is creamy and tender.
- Note: If you used a non-diary milk instead of water, you may need to add some water as the millet cooks. Also, be sure to stir frequently, so the millet doesn’t scorch on the bottom of the pot.
- Also note that the final texture may have some softer grains and some grains that are chewier or even a bit crunchy, this is because some of the millet grains naturally cook quicker then the others. In the end, it helps to add texture to the final porridge.
- Remove from the heat and stir in the sweetener and a pinch of sea salt.
- Top with fresh blueberries, bananas and pistachios and serve immediately.
In my experience…
I decided to halve the recipe, since I have heard that cooked millet doesn’t keep for long in the refrigerator. I used vanilla flavored almond milk as my cooking liquid, and it added enough sweetness to the porridge that I opted not to add any additional sweetener. I had just run out of our pistachios, so I added some chopped roasted almonds instead. Even halving the recipe made enough to serve both my son and myself a hearty portion.
Have you tried cooking any grains that are “outside of the box” for breakfast? I’d love to hear more ideas, so please share them in the comments below.
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