Love millet, an alkaline grain, but it can be so boring unless you make it the ‘a la Oils’ way (oil on top after it is cooked). Even though I love it with a spicy olive oil, high lignan flax or Stryian Pumpkin Seed Oil, this coconut millet takes the prize. This is a great dish for potlucks. It is easy to make, affordable, healthy and everyone will love it. Get ready because people will come up and say, “What is that, how did you make it”?
Here is the answer:
1-cup organic millet
1-can coconut milk
2 tbsp ghee or coconut oil (or both for a rich flavor)
1 or more tsp’s of the following whole herbs:
Directions: Heat ghee in saucepan. When it is hot, throw in whole herbs and let them sizzle a bit in the ghee. If you don’t have ghee or coconut oil, use organic butter or even olive oil. Be sure not to let the oil and herbs burn.
Add millet, coconut milk and water to the pan. Bring to boil. Cover and let it simmer for 30 minutes or until soft. If you want a more mushy millet mixture, then add another ½ cup of water.
For optimal preparation, millet should be rinsed and if you have time let it soak for a while. This will make a less dry end product, so be aware.
The empty bowl in the pic is ready to receive the millet for a holiday party. These were leaves from plants in my garden.
This is a great recipe for Quinoa or rice too. Enjoy!