Both millet and amaranth are relatively quick and easy to cook — so long as you keep the temperature low, they don’t need to be stirred. Use a sweetener of your choice and add dried fruit and nuts as you please.
Makes 6 servings
- 2-1/2 cups water
- 1/2 cup millet, toasted (see Tip)
- 1/2 cup amaranth
- Honey, maple syrup or raw cane sugar
- Milk or non-dairy alternative
- Dried cranberries, cherries or raisins, optional
- Toasted chopped nuts, optional
How to make it
Slow Cooker Method: Use a small (3 1/2 quart) lightly greased slow cooker. Combine ingredients in stoneware, adding 1/2 cup (125 mL) additional water to mixture. Place a clean tea towel folded in half (so you will have two layers) over top of the stoneware to absorb moisture. Cover and cook on Low for 8 hours or overnight, or High for 4 hours.
© Judith Finlayson, The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living, Robert Rose (2008)