This Creamy Coconut Cherry Millet Porridge is a satisfying breakfast that’s delicious and nutritious.
How is it January 22 already?! I took a little time off for the holidays and I’ve been slow to get back to the blogging. I’m grateful to have just returned from an amazing conference in London that I can’t wait to share what I learned. Lots of juicy bits to share. And this porridge recipe of course is inspired by my time across the pond.
So, this month’s recipe redux celebrates the new year by challenging us to use a new ingredient. Don’t you just love to try new foods? For as long as I can remember, I’ve enjoyed trying new foods. For a minute, I even had a series on this blog called Try it Tuesday. It will be back one day but for now… Let’s talk about millet.
I had this millet hanging out in my pantry and in my quest to clear the clutter this year, I’ve been anxious to use it. Though I’ve eaten it, I had never cooked with millet. I was excited to see how it behaves in the kitchen.
Millet is one of those ancient grains popping up on every food trend list over the past couple years. Though it may be new to many, millet has been around for years. Chances are you’ve passed it by in the bird food aisle.
Millet is a gluten-free whole grain that provides protein and magnesium. You can use it just like rice or add it to salads, stews or bowls. Because it’s a quick cooking whole grain, it’s perfect as a breakfast dish. I’m an oats every morning kinda girl but sometimes I want something a little different. Millet fits the bill. It also works for those who don’t like the texture of oatmeal.
Because this month has flown by, I needed to come up with a fast recipe. I pulled this one off in just a couple days with what I already had in the kitchen. Lucky me it worked.
Have you cooked with millet? I still have a bunch left so please share your favorite way to use it in the comments.
Before you head out, check out the other recipes in this month’s Recipe Redux: