Millet is one of my favourite grains. It has a gorgeously fluffy texture, is naturally gluten free, takes on flavours really beautifully and can happily work with both savoury and sweet recipes. If you've never given it a go, I'd encourage you to grab some and use it as a replacement for rice in your favourite recipe - you'll be hooked.
I grabbed some on my recent visit to the new Good For store in Parnell. It's a fabulous bulk food outlet that encourages you to bring your own jars to fill instead of using unnecessary packaging. It's a lovely shopping experience and my pantry looks especially appealing now that I'm moving to using jars as storage.
Creamy millet porridge w/ coconut, vanilla & pear
1 1/2 cups cooked millet*
2 cups coconut milk
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoons coconut sugar or light muscovado sugar
1 pear - grated
Place the millet, coconut milk, nutmeg and vanilla into a medium saucepan. Bring to a boil. Immediately reduce to a simmer and cook for 15 minutes, stirring very regularly until the texture is creamy. Add the grated pear and cook for a further minute.
Serve immediately with a drizzle of coconut cream or organic dairy cream. Top with berries or whatever takes your fancy! xo