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Hot Millet Breakfast Porridge with Raisins and Fresh Apple
(serves 6)
1 cup millet, washed
2 cups water
2 cups apple juice
1 tsp. kosher salt, to taste
¾ tsp. cinnamon
1 cup nonfat milk, soy, or rice milk (plain or vanilla), optional
1 medium fuji apple, diced small
½ cup raisins
1 Tbs. flax seeds
1 Tbs, plain yogurt, optional
Place washed grain in a medium, heavy bottomed pot over medium heat. Stir constantly until grains are dry, turn a bit golden and smell toasty. Add water, juice, cinnamon and salt, stirring to combine. Bring to a boil, then reduce heat and simmer, uncovered, for 20-40 minutes, stirring often. You are looking for the grains to create a soft and thick, comfy, porridge, with the consistency of cream of wheat. Add more liquid (water or juice) during the cooking if needed. Stir in optional dairy, soy or rice milk towards the end for a more creamy texture. Stir in apple, raisins, and flax seeds and serve hot with a dollop of yogurt if desired.
Catherine McConkie is a 2002 graduate from the Natural Gourmet Institute for Health and Culinary Arts in NYC. She currently is a culinary instructor at Bauman College in Berkeley, CA. and does both private instruction and group cooking classes, that emphasize natural and alternative ingredients, for parents and kids of all ages.
