Sunday, February 24, 2008
millet oatmeal with golden raisins
Millet is high in lysine, vitamin B, and iron. It's also a gluten-free whole grain. Which makes it perfect food to jump start the day. For the current Weekend Breakfast Blogging challenge,
I made a warm bowl of millet oatmeal, drizzled with honey and topped with toasted pecans. It's a twist on your average bowl of instant oatmeal, with another layer of flavor and texture.
Millet Oatmeal with Golden Raisins
1/3 cup millet
1/3 cup steel-cut oats
3 cups water
1/2 cup golden raisins
1/2 cup milk
honey and toasted pecans, for topping
1. The night before, bring water to a boil in a heavy saucepan. Turn the heat off, and stir in the millet and oats. Cover and let sit overnight.
2. The next morning, add the salt and bring to a boil. Turn the heat down to low to simmer for about 15 minutes, stirring occasionally, until the grains are tender.
3. Stir in the raisins and milk and cook for another 3-5 minutes. You can add more water or milk at this point, if you prefer a thinner consistency. Spoon into bowls, drizzle with honey, and sprinkle with pecans.