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 hulled 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
Cooks Note: Make sure you purchase hulled millet. Whole millet seed will never soften the same way when cooked. You can find it in the health food section at good supermarkets, organics stores and in fine food grocery stores. Cook it just as you would rice, with 2 cups of water (or stock) to every one cup of hulled millet. Enjoy! x