Not many people know what to do with millet, the only alkaline grain.
All others are acidic, I believe. Here is the way I enjoy mine, and
Ingredients are all approximate:

Ingredients (use vegan versions):

• 1/2 cup cooked Millet
• 1/2 small RIPE Banana (or vanilla flavored vegan soymilk, to taste)
• 1/2 apple chopped (I like Fuji, Braeburn or Red Delicous)
• 1 tablespoon Walnuts, Pecans or Almonds, chopped
• Some sweet white grapes, halved (opt.)

Directions:

Mash the banana till creamy. Add the rest of the ingredients, mix well.

Comments: I like this rather dry, but if you prefer you may add a little soy milk,
or water. I never add any vegan sugar to this, it doesn’t need it. The taste of the apple is
crucial! A bland, mealy apple will ruin the whole taste. Millet cooks in about 20
minutes and is best used for this dish while still warm. However, you may cook a larger
quantity of millet and quickly freshen a desired portion in the microwave. Day old millet
tends to be somewhat dry, so sprinkle with a little water. I like to cook all my grains
“neutral” – that is without salt or broth. That way I can use the left over for either
fruit/grain combinations as in this recipe, or in stir fry dishes.

Here is how I cook all my grains, including millet:

I put the desired amount of grain in a saucepan, add cold water to about 1/2 inch above
the grain line, bring to boil, stir, cover, turn down heat to simmer gently till done.
Millet is done in about 20 minutes. I set my timer to 15 minutes to check if the grain
needs a little more water. I never worry about lifting the lid while grain is cooking – I
don’t think it makes a difference with wholegrains.

I hope you enjoy this dish as much as I do!

Serves: 1

Preparation time: 20 min

Tags: Breakfast, Stir Fry, Vegan