Creamy Millet
The tall, stalk-like plants that millet comes from are lush, and in the field, the variety sometimes called broom corn millet resembles acre after acre of swaying pussy willows. Whole millet looks a lot like quinoa, and also like quinoa it’s both gluten free and a great protein source. It cooks up plump and creamy in this recipe, and with the compote and almonds, it makes for a delightful breakfast or anytime pick-me-up.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
Step 2
Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
Step 3
Serve topped with the blueberry compote and almonds.
variation
Step 4
Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
rebecca’s notes
Step 5
To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
storage
Step 6
Store in an airtight container in the refrigerator for 5 to 7 days.
nutrition information
Step 7
(per serving)
Step 8
Calories: 355
Step 9
Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
Step 10
Carbohydrates: 64g
Step 11
Protein: 8g
Step 12
Fiber: 7g
Step 13
Sodium: 330mg
WHO KNEW? Color Coordination
Step 14
When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: “Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer.” As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: “I say let’s be realistic here. If it comes down to a blueberry versus that beam of radiation, I don’t think there’s a real chance that the blueberry is going to win.” Meaning if you want a blueberry, nosh away.
