Mango Millet Breakfast

When I was a kid we were always living in apartments. There wasn't much space for pets. The only pet allowed was birds. And we always had one. If one escaped through an forgotten open cage door and an open window, there would be another one soon after. I loved my birds and even took them with me when I moved out to study at university. Main part of a my bird's diet was millet. At that time, I never thought of these grains as something edible for the human species.

Now here we are 10-15 years later and millet is the main part of my current favorite breakfast. I've had it for several days in a row and do not get tired of it. It seems to become yet another of my much-loved warm breakfasts, with varying grains, fruit, nuts and this time even vegetables.
I introduced millet to our family diet a while ago, mostly in savory dinner dishes. It's got a lovely texture when cooked and it is quite neutral in taste. Therefore it can be used for sweet and savory dishes. Nutritionwise, millet is a good source of calcium, iron, potassium, magnesium, phosphorus, manganese, zinc and B vitamins. The perfect whole grain to start the day with, very filling and accompanied by raw fruit and vegetables.


(Print Recipe)

1/2 cup millet
1 cup coconut milk or soy milk
1 medium sized carrot, finely grated
1/2 mango, finely diced
2 tablespoons coconut flakes
2 tablespoons toasted nuts, roughly chopped
1 tablespoon cranberries (or raisins)

Serves 2
Combine millet and milk in a pot and bring to boil. Cover the pot and simmer on low heat until all liquid has been absorbed, about 10 minutes. Take off the heat and stir in the coconut, mango and carrots. Transfer to a serving plate and garnish with nuts and cranberries. Serve immediately.

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