Although it is not widely consumed today, millet was one of the first grains cultivated and consumed in Europe. However, this seed has very interesting nutritional properties; rich in minerals and fiber, it aids digestion. It deserves to be better known! A recipe for millet with milk and apricots.
Rinse and drain the millet seeds.
Drain the apricots and blend them.
Slice the vanilla bean lengthwise and scrape out the seeds using the tip of a knife.
Bring the milk to a boil with the grains and the vanilla pod.
Remove the vanilla pod. Add the sugar and millet, mixing with a whisk. Let cook on low heat until the milk is absorbed by the millet, about 5 minutes. Stir with a wooden spoon. Allow to cool slightly.
Serve the millet in ramekins with a little apricot coulis.
To finish, a recipe for millet with milk and apricots.
0 servings
6
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