Cooking millet is so easy, I can almost do it in my sleep! Well, I actually do it just before I go to sleep…. But there’s nothing like waking up to fresh cooked millet for breakfast! All you need is a crockpot!
- 3 cups millet uncooked
- 12 cups water warm
- 2 tsp salt
RINSE millet thoroughly in warm water.
COMBINE all ingredients together in a crockpot.
TURN on low and let COOK overnight (approximately 8 hours).
WAKE up to fresh cooked millet!
Fun ways to serve millet for breakfast:
- With fruit smoothie, fresh or canned fruit, and granola.
- With onion, salt, and scrambled tofu.
- With soy yogurt, dates, raisins and shredded coconut.
The sky is the limit! Use leftover millet while it’s still hot and fresh to make cheesecake, mayonnaise, soup, gravy, dressing, crackers, millet patties, or even pudding! Or put it in the refrigerator and resurrect it the next day by warming it up with soy milk. There’s no end to uses for millet! Or slice the cold millet and sprinkle seasonings and heat it for another day.