makes 2 servings
I used to think millet was only used for bird feed until I became interested in seeking out different nutritious grains to add into my diet. I came across whole grain millet in the grocery store and decided to give it a try. Turns out millet is tasty and extremely versatile. Millet is gluten-free and a good source of fiber, protein and B vitamins.
- 1/2 cup whole grain millet
- 1.5 cups water
- 2 garlic cloves, minced
- 1/8 teaspoon each: sea salt and black pepper
- 1 teaspoon dry rosemary
- 1/2 cup unsweetened vanilla almond milk
Wash millet in cold water. Place millet in a pan with water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Turn off heat and mash millet with garlic, salt, pepper, and rosemary. Gradually stir in almond milk until millet is a smooth texture.
Nutrition facts per serving: 177 calories, 3 g total fat, 0 g saturated fat, 166 mg sodium, 32 g total carbohydrates, 5 g fiber, 6 g protein
BALANCE IT OUT: This side dish would work as a great substitute for regular mashed potatoes. I enjoyed mine alongside vegetable kabobs and a salad.