Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 17 Times
Can be made ahead of time.
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Creamy Morning Millet with Apples
Cookbook
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
Ingredients
- 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
Directions
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.
Notes
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.
Variation
Use half millet and half short-grain brown rice.
© 2007 Judith Finlayson
Note from Cookstr's Editors
Nutritional information is based on using 3 cups of plain rice milk.
Nutritional Information
Nutrients per serving
167 kcal
12 % daily value
5 % daily value
0 % daily value
234 mg
46 mg
6 g
9 g
4 g
31 g
0 mg
119 mg
0 g
3 g
7 % daily value
