Photo by: Colin Erricson
If you’re tired of the same old breakfast, perk up your taste buds by enjoying millet as a cereal. You can refrigerate leftovers for up to two days and reheat portions in the microwave.
Yield: Makes 8 servings
- 1 cup (250 mL) millet
- 3 to 4 cups (750 mL to 1 L) enriched rice milk (see Notes)
- 3 apples, peeled, cored and chopped
- ¼ tsp (1 mL) salt
Works best in a small (3½ quart) slow cooker (see Notes)
1. In a greased slow cooker stoneware, combine millet, rice milk, apples and salt. Cover and cook on High for 4 hours or on Low for 8 hours or overnight. Stir well and spoon into bowls.
© 2007 Judith Finlayson
If you are cooking this cereal in a large oval slow cooker, reduce the cooking time by half.
Use plain or vanilla-flavored rice milk. Vary the quantity to suit your preference. Three cups (750 mL) produces a firmer result. If you like your cereal to be creamy, use the larger quantity.
Use half millet and half short-grain brown rice.
Nutritional information is based on using 3 cups of plain rice milk.
Nutrients per serving (% daily value)
2mcg RAE (0%)