Apricot Millet Kasha Recipe
This delightful millet porridge recipe is a cozy and nourishing breakfast option that will warm you from the inside out. The millet is cooked to fluffy perfection in a creamy almond milk base, creating a comforting dish with a hint of sweetness from dried apricots. Each spoonful is a delightful balance of creamy texture and fruity flavor, making it a perfect morning treat to start your day with.
— Constant Cookbook
Ingredients
- 1/2 cup millet, rinsed and drained
- 1/2 cup dried apricots, soak in hot water (any fruit or dried fruit works)
- 1 1/2 cups milk or almond milk
- 1 tablespoon brown sugar
- 1 tablespoon butter or coconut oil
- pinch of salt
- water
Instructions
- Cover dried apricots in hot water and leave to soak while you cook the millet.
- Rinse millet to prevent and bitter flavor in the grain (we did this by pouring water into the pot then simple using the lid of the pot to drain the water out, trying not to lose any grains). Cover the rinsed millet with water (doesn't matter how much because you'll drain it after it cooks). Bring the millet and water to a boil, then simmer for 10 minutes. Drain excess water (you don't have to get all of the water out but just the majority of it).
- Heat the milk over medium heat then add milk to the millet. Bring the millet and milk back to a boil then simmer for 10 minutes.
- Meanwhile, chop the soaked apricots.
- Once millet is done cooking with the milk, cover and let sit for 5 minutes. Stir in apricots and enjoy!
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