When I was a kid we were always living in apartments. There wasn’t much space for pets. The only pet allowed was birds. And we always had one. If one escaped through an forgotten open cage door and an open window, there would be another one soon after. I loved my birds and even took them with me when I moved out to study at university. Main part of a my bird’s diet was millet. At that time, I never thought of these seeds as something edible for humans.
Now here we are 10-15 years later and millet is part of my current favorite breakfast. I’ve had it for 4-5 days in a row and do not get tired of it. It’s another one of my much-loved warm breakfasts, with varying grains, fruit, nuts and this time even vegetables.
I introduced millet to our dishes a while ago, mostly in savory dinner dishes. It’s got a lovely texture when cooked and it is quite neutral in taste. Therefore it can be used for sweet and savory dishes. Nutritionwise, millet is a good source of calcium, iron, potassium, magnesium, phosphorus, manganese, zinc and B vitamins. The perfect whole grain to start the day with, very filling and accompanied by fruit and vegetables.
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CARROT COCONUT MILLET BREAKFAST
1/2 cup millet
1/2 cup water
1/2 cup milk
1 medium sized carrot, shredded
1/2 mango, diced
1-2 tablespoons coconut, shredded (sweetened or unsweetened)
1 tablespoons pecan nuts or other nuts, toasted
1 tablespoon cranberries (or raisins)

Serves 1-2
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Combine millet with water and milk in a pot and bring to boil. Add the shredded carrots and simmer until all liquid has been absorbed (10-15 minutes). Take of the heat and stir in the coconut. Transfer to a serving plate and garnish with nuts and cranberries. Serve hot.

PS: Alternatively, you can cook the millet separately. Once all water is absorbed, take it off the heat. Stir in shredded carrots, mango, and coconut and garnish with nuts and cranberries. Serve immediately.