Millet with Pineapple, Coconut, and Flaxseed

Name: Millet with Pineapple, Coconut, and Flaxseed
Yield: 4 servings
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

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

Servings

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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Reviews

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.
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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.
Reply
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.
Reply
Case Chun

11 JUN, 2012

Good.
Reply

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