wholeliving

Millet with Pineapple, Coconut, and Flaxseed

Millet grains form a soft, gluten-free breakfast porridge with a slight crunch. Coconut and pineapple give the dish a taste of the Tropics.
Martha Stewart Living, January 2011
  • Yield Serves 4
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Ingredients

  • 6 cups water
  • 1/4 teaspoon salt
  • 1 cup millet
  • 1/2 cup soy milk
  • 1/2 cup chopped fresh pineapple
  • 1/4 cup large-flake unsweetened coconut, toasted
  • 4 teaspoons flaxseeds
  • 1/4 cup pure maple syrup

Directions

  1. Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, covered, for 30 to 35 minutes. Let stand for 5 minutes. Fluff with a fork and top with soy milk, fresh pineapple, coconut, flaxseeds, and maple syrup.

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