Millet is the perfect grain for the wet, cool weather of late winter and spring. It’s naturally drying and warming, yet high enough in protein to feel substantive for breakfast. Here we brighten it up with the flash of tart cranberry, whose sour astringency is a great match for the slightly nutty flavor of millet. If you thought millet was just for the birds, you’re about to be a convert!
Ingredients (1 Serving)
1/2 cup millet
1 3/4 cup water (or part water, part milk)
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1 Tablespoon dried cranberries
1/2 teaspoon ghee or butter
salt to taste
- Add all ingredients to a small saucepan, and bring to a boil.
- Reduce the heat to low, and simmer covered for about 25-30 minutes. Check periodically to stir, and add more liquid if it starts to stick to the bottom of the pan.
- Serve piping hot!