When cooking grains such as millet, try simmering them in different liquids such as apple cider for a variety of flavour twists.
1 cup (250 mL) millet
1 cup (250 mL) water
1 cup (250 mL) apple cider
1 tsp (5 mL) cinnamon
2 Tbsp (30 mL) sucanat or other raw sugar
1 apple, diced
1/2 cup (125 mL) dried apricots, chopped
2 cups (250 mL) unsweetened almond milk
1/2 cup (125 mL) sliced almonds
Heat medium saucepan over medium heat. Add millet and cook, stirring often, until the millet begins to toast and brown, about 3 minutes. Add water, apple cider, and cinnamon. Bring to a boil, reduce heat and simmer covered for 30 minutes or until liquid has been absorbed. Stir in sugar, apple, and apricots. Let stand five minutes, then fluff with a fork.
Divide among serving bowls and top with almond milk and almonds.
Each serving contains: 385 calories; 9 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 68 g carbohydrates; 8 g fibre; 98 mg sodium
source: “Bowled Over“, alive #352. February 2012