GLUTEN-FREE BLUEBERRY BREAKFAST MILLET
Resembling mustard seed, whole millet has a chewy texture when cooked and a mild, nutty flavor similar to brown rice. In this recipe, we use it instead of oatmeal with delicious results!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 2-quart saucepan heat water, millet, salt, cinnamon and nutmeg to boiling. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally, until millet is tender and most of water is absorbed. Remove from heat.
- Stir in frozen blueberries; cover and let stand about 3 minutes or until blueberries are hot and remaining water is absorbed.
- To serve, spoon millet into 4 bowls. Top with walnuts. Serve with brown sugar.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
