Creamy Millet Porridge
Millet makes a delicious breakfast dish. Millet and tapioca are both eaten in many parts of Africa as a staple, like rice or corn here in the U.S.
INGREDIENTS | SERVES 6
1½ cups millet
½ cup dried chopped apricots
¼ cup agave syrup
2 cups apricot nectar
3 cups water
½ teaspoon salt
½ cup silken tofu
In large saucepan, combine millet, apricots, and agave syrup and stir to mix.
Add nectar, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low. Cover saucepan and cook 20–30 minutes, until millet is tender.
Uncover and stir. Stir in tofu and serve immediately.
PER SERVING | Calories: 460 | Fat: 2.5g | Sodium: 210mg | Carbohydrates: 105g | Fiber: 5g | Protein: 7g