1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (551g) Recipe makes 1 servings |
||
| Calories 368 | ||
| Calories from Fat 29 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 237mg | 9% | |
| Potassium 508mg | 14% | |
| Total Carbohydrate 71.8g | 23% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 12.0g | ||
| Protein 12.8g | 25% | |
people who like this recipe also like:
By: Tish
By: White Rose Child
By: shortstuff
Pureed Squash Butternut, Acorn Any Hard Winter Squash!
By: ~Rita~
By: Cyrene
Ingredients
- 1/3 cup millet
- 3/4 cup water
- 1/2 cup skim milk or soymilk
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 pinch salt
- 2 tablespoons raisins (or more, to taste)
- maple syrup or honey or other artificial sweetener, to taste
Directions
1
In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.2
Bring to a boil.3
Reduce heat to low, cover and simmer for 25 minutes without stirring.4
If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.5
Remove from heat.6
Drizzle with maple syrup or honey.7
Serve.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Breakfast > Granola & Porridge
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Flower #2
On Sep 11, 2008
I am guilty of not reveiwing this earlier. It tastes wonderful. I use nut milk in place of regular milk. Since it is so easy to digest, I served this to my daughters when they were nausous at those early months of pregnancy. That's how I knew my daughter was pregnant with her second; she kept asking me to make this. The grandkid loves it also. Thanks for posting.
From: WI Cheesehead
On Mar 17, 2008
This was a nice change to the usual oatmeal. The millet took 20 minutes to soak up the liquid. It seems to retain some shape and texture after it is cooked. I knew millet was good for you, but didn't want to put it in bread (DH won't eat anything crunchy in his bread.) This was a good compromise for me.
From: yogi
On Aug 27, 2003
Very nice and creamy hot cereal. Way too easy to eat! I practically ate both servings myself. I substituted water for the milk (didn't have any) and omitted the raisins and put in a little coconut instead. When cooked I added a bit of stevia to sweeten it up and then just a drizzle of maple syrup. Thanks for a delicious way to eat millet, Cornelia! I'll be making this often.
From: woodland hues
On Oct 8, 2003
Excellent instructions. This cooks up so nicely and cooking time is spot on 25 minutes. A keeper for anyone who loves hot cooked cereal. (It was easy eating both servings myself!) Used soy beverage and maple syrup. Cornelia, thank you!!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved