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To grind the millet up, I used a coffee grinder (I have two; one is for coffee, the other for grains and flax).
Using ground millet makes this porridge unique to begin with, but the addition of coconut milk and grated ginger elevates it breakfast perfection. In this recipe, I decided to grind the millet up and cook it almost as you would cream of wheat. I was searching for a millet porridge recipe since I love the concept, but have not liked any I’ve tried.

Here I use millet to replace my Banana Oatmeal.В Although oats have been widely publicized for their heart-protective properties, millet is a grain that should be included on your list of heart-healthy choices because it isВ highly nutritious andВ has a good source of minerals. This created a lovely, richВ texture, and it also helped to keep the millet moist–even for leftovers a few days later. Cook, stirring frequently, for about 15-18 minutes, or until the millet tastes a little sweet (if it's still undercooked, it will taste noticeably bland and starchy). Until recently, I hadn’t tried millet, which is one of my favorite grains to use in savory dishes.

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Comments to “Raw millet porridge”

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