Cream of Millet

Chef Marie

  • 1 cup low-fat soy milk (or substitute)
  • Small pinch of salt
  • 1 teaspoon pumpkin pie spices (optional)
  • ¼ cup pearl millet
  • 2 teaspoons slivered almonds
  • 2 teaspoons maple syrup
  • ½ peach, peeled, seeded, and diced
  • 1 teaspoon flaxseed oil
  • Cranberries and greens to decor

    Warm the milk, salt, and pumpkin pie spices over medium heat in a small saucepan. Wash the millet a couple of times and drain well. Place the millet in another pan. Add the almonds, the warm flavored soy milk, and bring to a simmer over medium heat. Reduce heat and simmer for 20 minutes or until all the liquid is absorbed.
    Transfer to a serving bowl and mix in the maple syrup. Top with the fruits, greens, drizzle flaxseed oil, and serve immediately.

    Makes 1 serving