Creamy millet is delicious with sea salt and pepper, it’s all you need and it’s quite perfect, but if you want to make a meal of it add a few toppings. Below is a recent recipe we had for breakfast with avocado, seeds and herbs, but serving with sautéed mushrooms, garlic kale or spinach is equally wonderful! This all comes together is under 30 minutes.
You’ll need an immersion blender to cream the millet
Note: I prefer to use the whole millet grain and then creaming after cooking. Grains were not soaked, but if you soak cooking time may vary so subtract ½ cup water, and 1/4 tsp sea salt
The water ratio to grain is high to allow for easy blending and creaminess. Once the millet is creamed and cools it firms into a cake similar to polenta. Love it just the same, so be sure to serve immediately after blending.
- 1 cup millet rinsed
- ¾ tsp sea salt
- 4 cups water
- Cilantro – better than parsley for this recipe
- Toasted pumpkin seeds
- Cracked red pepper
- sea salt
- Black pepper
- green onions
- Drizzle extra virgin olive oil
- Rinse the millet under running water and transfer to a small pot. Toast on medium high for 2 minutes until fragrant. Add the water and sea salt. Bring to a boil then simmer on low heat covered for 18 minutes. grains should be soft but not mushy. Remove from heat and smooth the grains using an immersion blender.
- Serve in small bowls. Add ground black pepper, more sea salt, and top with minced green onion, cilantro, toasted pumpkin seeds, avocado with a squeeze of lime and optional drizzle of olive oil.
- A bit of hot sauce is nice too.