Here in the DC area this past February was the coldest February in 36 years. And now we are bracing for another snowstorm. It has been quite a long haul, for this region (although nothing in comparison to Boston!), and so I have felt the need to change up my regular winter breakfast routine. One way that I have been doing that is by playing with the toppings on my oatmeal. I have tried defrosted frozen blueberries, mango chunks, chopped up apple, apple sauce, every nut you can think of, and the list goes on. They have all been tasty, but the biggest hit in our house has been what we are calling “Oatmeal Cookie” Oatmeal….
I am going to go out on a limb here and declare it my favorite whole grain (well, it is really a seed, but we’ll just go with it). I know, I know. I’m a radical. Last night I made millet as a side for our dinner. Yet again, I was reminded how much I love it. If you have never had it, the way I like to describe millet is that it is a cross between quinoa and couscous. It tastes sort of like a nutty couscous, but it has the texture, the pop, of quinoa.
The other reason I love millet is that you can use it in so many ways! It is delicious under any sauce or stew where you might use rice, couscous, or quinoa. It is a wonderful side grain. Leftover millet can be turned into a delicious and nutritious breakfast porridge in 3 minutes. It is wonderful mixed into bread doughs and cookie batter, adding an extra crunch. It is amazing mixed into stews and soups, for an interesting texture. It is wonderful in salads (like this salmon, kale, and millet salad I had for lunch today!). You can also cook it into a thicker, polenta-style dish. Really, the possibilities are endless….