Warm Millet with Rhubarb Compote
Creamy millet with sweet and tart rhubarb topping. Gluten free! (Soaking millet overnight is optional. If you don’t soak it, cooking time for the millet will increase by 10-15 minutes.)
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 8hours
Ingredients
Instructions
  1. The night before, add 2 cups of warm water to millet, stir in yogurt or whey, cover and let soak in the oven overnight with the light on.
  2. For the compote, combine chopped rhubarb and honey and simmer about 15 minutes, stirring occasionally, until rhubarb is tender. If you are going for a fancy presentation, add a couple slices of beet for color. You may want to be conservative if you don’t want the beet to affect the flavor.
  3. Bring the millet and water to a boil, reduce heat and simmer, covered, about 10 minutes, until water is absorbed.
  4. Add lemon or orange zest and 1.5 cups milk to the millet and simmer 5-10 minutes, until creamy.
  5. Spoon compote over warm millet and serve with milk or cream. Garnish with additional zest if desired.

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