Millet porridge

4 servings

Ingredients

Quantity Ingredient
2½ cup Water
1½ teaspoon Salt; *Note
1 cup Millet

Directions

*NOTE: Original recipe used 1 T salt.

Bring the water to a full rolling boil in a heavy 2 qt saucepan. Add the salt.

Stir in the millet, return to the boil, lower the heat, cover, and simmer for 25 minutes or until soft. Let stand 10 minutes off the heat, covered, until the water has been completely absorbed.

Makes about 4 Cups.

NOTES : This method will produce a luxuriously smooth breakfast cereal on the order of Cream of Rice, but with a bit more grain feeling to it. Add the usual breakfast cereal flavorings: milk, sugar, syrup, brown sugar, jam or honey. Per serving: 214 Calories; 2g Fat (8% calories from fat); 6g Protein; 43g Carbohydrate; 0mg Cholesterol; 807mg Sodium Food Exchanges: 2½ Starch/Bread; ½ Fat

Recipe by: With The Grain, Raymond Sokolov, pg 218 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 7, 1999, converted by MM_Buster v2.0l.

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