2 heaped tablespoons dehusked millet, 2 cups water, ¼ cup soaked raisins. Combine and bring to a boil, stirring until thickened. This recipe can be varied with the addition of other dried fruits, preferably soaked overnight and drained. This makes them more digestible. Serve with honey and a knob of butter. Millet is gluten-free and alkaline forming. Alternatively: Cook the millet as above minus the raisins. In a separate pot stir-fry some onions, green peppers, garlic, celery and peas then add to the millet and serve as a savory dish to replace rice or potatoes.
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