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This delicious millet breakfast is a great way to start the day and carry you through the morning.
Millet with Dried Fruit Compote Prep and Cook Time: 30 minutes
Ingredients:
1 cup millet
dash of salt
2 cups water
1-1/2 cups dried apricots and prunes combined
1 cup chopped nuts and seeds such as walnuts, sunflower seeds, or cashews
2 cups orange juice, preferably fresh squeezed
1 TBS fresh lemon juice
1 tsp grated or minced lemon zest
2 TBS honey
*optional vanilla yogurt
Directions:
Cut dried fruit into quarters and simmer in small saucepan with orange juice, lemon juice, lemon zest, and honey for just about 5 minutes.
Remove fruit with a slotted spoon to a small bowl. Continue to cook sauce reducing it to about half in volume.
Return fruit to sauce. While sauce is simmering, bring water to a boil over high heat in medium sauce or soup pan. Add millet and bring back to a boil. Cover, and turn heat to low. Cook about 15 minutes, or until the liquid is absorbed and the millet is tender.
Stir chopped nuts or seeds into the millet at end of cooking. Top with stewed fruit sauce and a little vanilla yogurt.
Millet with Dried Fruit Compote Prep and Cook Time: 30 minutes
Ingredients:
1 cup millet
dash of salt
2 cups water
1-1/2 cups dried apricots and prunes combined
1 cup chopped nuts and seeds such as walnuts, sunflower seeds, or cashews
2 cups orange juice, preferably fresh squeezed
1 TBS fresh lemon juice
1 tsp grated or minced lemon zest
2 TBS honey
*optional vanilla yogurt
Directions:
Cut dried fruit into quarters and simmer in small saucepan with orange juice, lemon juice, lemon zest, and honey for just about 5 minutes.
Remove fruit with a slotted spoon to a small bowl. Continue to cook sauce reducing it to about half in volume.
Return fruit to sauce. While sauce is simmering, bring water to a boil over high heat in medium sauce or soup pan. Add millet and bring back to a boil. Cover, and turn heat to low. Cook about 15 minutes, or until the liquid is absorbed and the millet is tender.
Stir chopped nuts or seeds into the millet at end of cooking. Top with stewed fruit sauce and a little vanilla yogurt.
