Put the millet into the hot milk and add the banana puree, preserved orange rind and vanilla, mix constantly to avoid the millet sticking to the pan and let simmer. Add the orange blossom water towards the end of the cooking time. You know when the millet is properly cooked as the milk will have evaporated and the millet will have become tender.
Millet is a great discovery for me. It has the texture of couscous but the fresh taste of raw almonds/quinoa. It can replace the classic cereal breakfast with great success & now I am totally in love with it.
Finally, toast or caramelize the walnuts, sprinkle them over the millet and drizzle honey or light agave syrup on top. Pair with fresh fruit: figs, peaches, apricots, papaya etc.
What I loved about this breakfast is the healthy element. It fills you up but you feel light, full of energy & ready to start the day. It's low-fat and guilt-free and it's so versatile I can now think of a hundred + combinations.
|another great discovery: white tea w pomegranate|