Yield: 1 Servings
|½ cup||Uncooked millet|
|¼ cup||Uncooked roasted buckweat kernels of Kasha|
|¼ teaspoon||Ground nutmeg and 1 / 4 tsp. cinnamon|
|1 cup||Apple juice|
|1 medium||Apple; peeled and chopped|
|¼ cup||Raisins; (optional)|
|¼ cup||Brown couscous; (optional)|
Here is a wonderful way to begin the day, with an adapted recipe from Sandra Woodruff's, "Secrets of Fat-Free Cooking", which has some interesting recipes.
1. Combine millet and water in a pan and bring to a boil over high heat.
(watch that it doesn't boil over) Reduce heat to low, cover and simmer for 15 min. without stirring.
2. Add buckwheat, cinnamon and nutmeg to millet. Add Apple juice, chopped apple, raisins and couscous stirring into pan. Cover and cook for 10 to 12 min. or til liquid has been absorbed and grains are tender.
3. Remove from heat and let sit for 5 min. Serve hot Good plain, with milk, sucanat or brown sugar on top.
Posted to fatfree digest by Jayne Cookson <jayne@...> on Nov 14, 1998, converted by MM_Buster v2.0l.