Print This Recipe

Print
Millet with Pineapple, Coconut, and Flaxseed

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 http://www.marthastewart.com/133262/millet-pineapple-coconut-and-flaxseed
2.857145
Rated
57.1429100(9)9
  • Yield Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.