GLUTEN-FREE BLUEBERRY BREAKFAST MILLET

Gluten-Free Blueberry Breakfast Millet image

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

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3 cups water
1 cup uncooked millet
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup frozen blueberries
1/4 cup chopped walnuts
Brown sugar, if desired

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