So I’m chugging along grocery and meal plan free over here and it’s actually going just fine. We had eggs sunny side up over peppers and tomatoes last night with corn on the side. And this morning, millet made another appearance for breakfast!
Even though millet is best known as a part of bird seed, it is actually thought to be the first domesticated grain (source). Although Asia is best known for it’s rice culture, millet was actually the grain of choice before rice was widely economically viable for everyone.
I discovered it in the last year and I love it! Here’s an easy breakfast recipe for millet with coconut and peanuts. I wrapped it up in big chard leaves, but you could also just eat it on its own, which I definitely did when I polished off the leftovers for a snack later.
Coconut, Peanut and Millet Chard Wraps
- 1/2 cup dry millet
- 1 1/2 cups water*
- 1 tablespoon coconut oil
- 1/4 cup flaked coconut
- 1/4 cup peanuts
- 3-4 large chard leaves per person
- Add millet and water to a medium saucepan and bring to a boil. Reduce heat and simmer for 10 – 15 minutes until millet is soft and fluffy and water is absorbed.
- Meanwhile, add a teensy bit of oil (or leave the oil out) and toast the peanuts and the coconut until slightly darkened and fragrant.
- When millet is done, mix in a tablespoon of coconut oil and season to taste with salt.
- Add millet to chard leaves, top with coconut and peanuts, wrap and enjoy.
*I think it would be EVEN better to make it with coconut milk and leave out the coconut oil. I just didn’t have any of that on hand.
It was tasty and easy meal that feuled a long morning of chemistry and nutrition studying.