Shared by reader Tom Ashcraft

I have a breakfast recipe suggestion that is kind of a riff on your pre-prepared oatmeal.

I was listening to Vandana Sheva on DemocracyNow or some such place and she was talking about how much more sense millet made than rice as a staple for many peoples of the world. Good nutrition, easier to grow, etc. I gather from Wikipedia that this is because it is a very old, hardy, dry-land crop that is well adapted to less-than-ideal soil conditions.

I had never really liked millet before and hadn’t had any in years, but I thought I’d try to work it back into my diet a little bit. And guess what. I’ve discovered it makes a very pleasant, simple, and satisfying “pre-fab” breakfast when served as a hot cereal with plain soy milk. It is a very nice alternative to oatmeal and I seem to like it a lot better these days.

Nothing to it. Just take the pot cold millet out of the fridge, spoon some into a bowl, add some soy milk and stick it in the microwave for a couple of minutes. Of course, if you don’t like microwave ovens you can just put some in a small pot or pan and heat it that way. Or even have it cold. The main thing about the millet is that it is very starchy and sets up pretty solid in the pot. I’m sure you could fry it up just like some people do polenta, but I like to just break it up with a spoon as I transfer it from the pot to a bowl.

Here is how I cook it at my home at 6,000 feet elevation.

Take a medium-sized stainless steel pot and a coffee mug and then add one mug millet, three mugs water, and a scant tea spoon of salt. Put the pot on a matching-size electric eye, set the temperature at 100 percent and the timer at 9 or ten minutes. The timer will go off just as the contents come to a boil. When the buzzer goes off, turn the burner down to 20 percent and set the timer for thirty minutes. When the buzzer goes off again, turn the pot off and let it cool completely on the stove before putting it in the refrigerator. The waste heat warms your kitchen and not your fridge, so in the summer time let it cool outside so you don’t waste the coolth you (and everybody else on the planet) probably have to pay for. Spoon out a bowl out when the millet is hot if you want, immediately after the buzzer goes off. It’s done. But, as mentioned before, if you let it cool it sets up pretty solid and it takes a few moments more to get it into a form that is convenient to eat with a spoon.

Depending on your own digestive system and whatever your personal conviction is with regard to mixing fruit and nuts with soy, you can add these items to the millet when you cook it. Personally, I prefer to eat some fruit about 20 minutes before or about 45 minutes after eating a bowl of millet-with-soy milk cereal. But if I mix everything together it still seems very easy to digest.

Really cheap, really fast, and really simple. Plenty of protein.

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