Adrienne Gajownik


Move over, Quinoa.

There's a new kid in town.

Meet millet. A whole grain, non-glutinous like quinoa. I know this isn't the first time I've mentioned millet, but when I started having stomachaches after eating quinoa, I turned to millet. It takes about as long to cook as quinoa and has a mildly sweet flavor. It's perfect as a pilaf or eaten underneath a pile of sauteed veggies and beans. And like I mentioned in the post below, it makes a great binder for croquettes and bean cakes.

I found this delicious breakfast recipe in Rebecca Katz' Cancer-Fighting Kitchen cookbook. Rebecca provides clean, healthy recipes and advice for those cooking for someone going through chemotherapy. But I think most people could benefit from eating this way. I've made her gluten free almond muffins and can't wait to try her vegetarian pot pies. 

This has quickly become my favorite winter breakfast. If you're looking for an alternative to oats, this is your answer. The millet is cooked with orange juice along with water, which adds a lovely natural sweetness to the cooked grain. Cinnamon, cardamom, and ginger spice it up as the almond milk and coconut oil make it creamy. Paired with the dried fruit compote, this breakfast is rich in fiber and will give you that push you need in the morning.

Orange millet
Adapted from Katz' Cancer Fighting Kitchen
1 1/4 c water
1/4 c orange juice
1/2 c millet, rinsed
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
dash of sea salt
1 T orange zest
1 tsp coconut oil
1/4 c almond milk

Add water and orange juice to a pot over high heat. Bring to a boil, then add the millet. Stir in cinnamon, cardamom, ginger, and sea salt. Cover and cook for 15-20 minutes. Once the millet is cooked, remove from heat, and add the remaining ingredients. Makes 3-4 servings.

Dried fruit compote
1 c prunes
1/2 c raisins
1/2 c apricots
2 cinnamon sticks
1/2 tsp cardamom
1 tsp lemon juice

Soak prunes, raisins, apricots, cinnamon and cardamon in water overnight. Bring all the ingredients (minus the lemon) to a boil. Reduce heat and simmer for 45 minutes to 1 hour. The liquid should be syrupy. Remove from heat, add lemon juice and toss out the cinnamon sticks. Makes about 3 cups of compote.

Top the millet with compote and enjoy. Add a dollop of plain yogurt for a nice contrast to the sweetness.