Mango and Coconut Millet
Mango and Coconut Millet serves: 5 servings
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Ingredients:
- 1 cup (200 g) dry millet or your favorite whole grain (quinoa, brown rice or buckwheat)
- 1 1/2 cups (360 ml) fortified nondairy milk of choice (almond, hemp, rice, etc.)
- One 13.5-fl oz (400 ml) can coconut milk
- 2 Tbsp agave or sweetener of your choice
- 1 vanilla bean or 3/4 tsp vanilla extract
- 1 cup frozen or fresh mango or peaches
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a medium pot, combine millet with nondairy milk, coconut milk, agave and vanilla bean. (Note: Slice the vanilla bean lengthwise and scrape out the seeds. Use the pod as well while cooking, but discard before serving.)
- Bring to a boil, reduce heat to low and simmer for 10–12 minutes, or until the millet has absorbed most of the liquid, making sure to stir occasionally to avoid quick reduction or burning.
- Add mango or peaches. Stir.
- Cook on low heat for 3–4 minutes.
- Remove pot from heat and discard vanilla bean.
Nutrition Information Per Serving:
470 calories, 24.3 g total fat, 19.1 g saturated fat, 1.6 g polyunsaturated fat, 1.9 g monounsaturated fat, 0 mg cholesterol, 76 mg sodium, 459 mg potassium, 58.7 g total carbohydrates, 6 g fiber, 20.2 g sugar, 7.9 g protein, 14% calcium, 15% iron
