Cooking with food intolerances

Millet Porridge January 11, 2011

This used to be one of my son’s favorite breakfasts. But I think he had it a little too often, and became tired of it. One of these days I’ll try him on it again, since he’s probably forgotten about it!

1/3 c. hulled millet

3/4 c. coconut milk

1 1/4 c. water

1/2 tsp. ground cinnamon

1/2 tsp. corn-free vanilla extract

pinch of salt

Place all ingredients in saucepan. On medium heat, bring to a boil. When it comes to a boil, reduce heat to low and simmer for 15 minutes, covered. Remove cover, and cook approximately 5 minutes more, until thickened. Stir in some dried cranberries or raisins, or maple syrup or honey, if desired. Serves 2.


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