Serves 4
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
1 1/2 Tbsp (30 ml) sucanat or other raw sugar
1 apple, diced
1/2 cup (125 ml) chopped dried apricots
2 cups (500 ml) unsweetened almond milk
1/2 cup (125 ml) sliced almonds
1. Heat medium saucepan over medium heat. 2. Add millet and cook, stirring often, until the millet begins to toast and brown, about 3 minutes. 3. Add water, apple cider and cinnamon. Bring to a boil, reduce heat and simmer covered for 30 minutes or until liquid has been absorbed. 4. Stir in sugar, apple and apricots. Let stand five minutes then fluff with a fork. 5. Divide among serving bowls and top with almond milk and almonds.
Each serving contains: 1612 kilojoules; 9 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 68 g carbohydrates; 8 g fibre; 98 mg salt
source: “Bowled Over“, alive Australia #13, Spring 2012
