Creamy millet, apricots and roasted almonds

Creamy millet, apricots and roasted almonds

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This luscious millet breakfast will also double as a hearty and satisfying pudding. All you need to do is cool it in a mould, then steam and serve it up warm later on. If you want an extra creamy texture, substitute soy, rice or coconut milk for a cup of the water.

Ingredients

Quantity Ingredient
1 cup hulled millet, washed and drained
5 fresh apricots or peaches, stones removed and quartered
1/4 cup dried apricots or raisins
2 cm knob ginger, finely chopped
1 teaspoon lemon zest
1 cup apple juice
pinch sea salt
1/4 cup almonds, roasted and roughly chopped

Method

  1. Cook the millet in a dry frying pan over medium heat for 3 minutes, stirring, until lightly browned. Add the fresh and dried apricots, ginger, lemon zest, apple juice, sea salt and 2 cups water.
  2. Bring to the boil, reduce the heat to low then cover and simmer for 12–15 minutes, or until the millet is soft and creamy. Top with the almonds and serve.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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