Spiced Millet Pudding with Dried Cherries
March 2010
Makes: 6 servings
Prep: 10 mins
Cook: 25 mins
- 1 tablespoon butter
- 1 cup millet
- 1 cinnamon stick
- 1/4teaspoon salt
- 1 cup half-and-half
- 1 cup dried cherries
- 1/2cup brown sugar
- 1/2teaspoon ground cardamom
- In a saucepan, melt the butter over medium heat. Add the millet and toast until golden and beginning to pop, about 5 minutes. Stir in 2 cups hot water, the cinnamon stick and salt and bring to a boil. Lower the heat, cover and simmer until the grains are tender and most of the liquid is absorbed, about 12 minutes.
- Stir in the half-and-half, dried cherries, brown sugar and cardamom, then increase the heat to medium and cook until heated through, 2 to 3 minutes. Discard the cinnamon stick before serving.
Tip
Make It:
- Serve millet and buckwheat as a porridge with your favorite oatmeal toppings.
Tip
- Stir cooked barley, farro, millet and buckwheat into cookie, muffin and pancake batters.