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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.

Source: Martha Stewart Living, January 2011



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How would you rate this recipe?
  • melisarichbour
    13 APR, 2016
    You cook Millet at a ratio of 1:2 with water...a little more water if you want it mushier. SO, for 1 cup of millet, 2 cups of water, not 6.
  • dag556
    13 JAN, 2015
    I should have listened to the reviewer who said this called for WAY too much water. My gut told me she was right, but they reprinted this recipe in Martha's new "Clean Slate" cookbook, so I figured they would have caught the typo. Wrong. Far too much water. Even 3 cups might be too much. The flavors were great, though -- coconut, pineapple, etc -- so I'll probably try it again with less water.
  • StockpotBecky
    17 AUG, 2012
    I followed the directions exactly since it was my first time cooking millet. There was way too much water and the resulting cereal was completely broken down, gritty, mushy, and inedible. What a waste of ingredients.
  • Case Chun
    11 JUN, 2012

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