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Spiced Millet Pudding with Dried Cherries

March 2010
Spiced Millet Pudding with Dried Cherries

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Makes: 6 servings

Prep: 10 mins

Cook: 25 mins

  • 1 tablespoon butter
  • 1 cup millet
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 1 cup half-and-half
  • 1 cup dried cherries
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cardamom
  1. 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.
  2. 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.
  • Stir cooked barley, farro, millet and buckwheat into cookie, muffin and pancake batters.