Millet . . .

Check out my soundbyte about millet -- a delicious grain that is gluten-free and super nutritious. And here are a couple of recipes to get you started with millet.

Cream of Millet Cereal

Millet porridge has been said to help alleviate morning sickness. The taste and texture is similar to Cream of Wheat®. To save time in the morning, toast the grains the night before.

 1 cup millet

Pinch sea salt

5 cups water

Toast millet in dry skillet, stirring occasionally, until mixture begins to pop (about 5 minutes). Cool and grind to powder in blender or coffee grinder. Place water in pan. Whisk in ground millet and salt. Bring to a boil and simmer uncovered for 20 minutes, or until mixture is thickened and millet is soft. Stir occasionally to keep mixture from scorching. Serve with milk, cream, butter, flaxseed oil, and/or dried fruit if desired.

Makes 4 servings

Note: For a richer cereal, substitute milk for half of the water in the cereal.

Millet Mashies

This is a delicious alternative to mashed potatoes. It is a good source of protein and iron and the vitamin C from the cauliflower and parsley help the iron to be absorbed.

1 1/2 cups millet

4 cups cauliflower florets

5 cups water

Pinch sea salt

2 teaspoons miso

Black pepper to taste

1/4 cup minced parsley (optional) 

Place millet, cauliflower, water, and sea salt in a pan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until water is absorbed. Stir in miso. Puree millet mixture in food processor, using additional water or milk to get a mashed potato consistency. (Food mill can also be used.) Season with black pepper if desired. Sprinkle with parsley.

Makes 8 servings

Millet-Coconut Pudding

This light, creamy pudding is delicious for breakfast or a snack as well as dessert.

3/4 cup millet

3 cups water

1 (14-ounce) can light coconut milk

1/4 teaspoon sea salt

1 teaspoon vanilla extract

2 to 3 tablespoons maple syrup, brown rice syrup, agave nectar, or honey

1/4 teaspoon ground nutmeg

1/2 cup unsweetened shredded coconut

2 cups fresh berries or sliced fruit (blackberries, strawberries mangoes, peaches, bananas, etc.)

 Optional toppings:

2 to 3 tablespoons shredded coconut or chopped macadamia nuts

Place millet, water, coconut milk, salt, vanilla, sweetener, nutmeg, and coconut in heavy bottomed pan. Bring to a boil over high heat. Reduce heat to the very lowest setting. Simmer uncovered one hour, or until pudding thickens. Stir occasionally to prevent scorching. Place warm or cold pudding in serving dishes. Spoon fruit on pudding. Sprinkle coconut or chopped macadamia nuts (or both) over fruit.

Makes 6 servings 

Note: Other dairy or nondairy milk can be substituted for coconut milk.