Somewhere Between Congee and Dreaming

millet with honey cinnamon milkCongee is a Chinese specialty that is basically rice in water.  Oatmeal is a heart-warming invention that comes from wheat.  Both are wonderful for cold days.  While one may be Bubble Child friendly, for some reason I think we can do better than rice in water.  Oatmeal should technically be gluten-free, as the oats themselves do not contain gluten, but through cross-contamination and over-processing, they’re not safe for those with Celiac or strong gluten intolerances.

congee<–meeehhhhh

Which is why millet is so great.  My morning inspiration was to use leftover millet I had from lunch yesterday (naturally gluten-free with a sweet taste much like corn), and heat up some lactose-free milk with honey, vanilla, and cinnamon.  It was a warm morning.

millet breakfastINSPIRATION: Millet with Honey Cinnamon Milk

Ingredients: 1. Millet: 2 cups water, 1 cup uncooked millet, a hearty pinch sea salt.  2. Honey Cinnamon Milk: 3 cups lactose-free milk of choice, 1 tsp. ground cinnamon (or whole, remove after heating), 1 tsp. pure vanilla, 1 heaping tablespoon vanilla, pinch sea salt

Method: Much like rice, bring 2 cups water and salt to a boil, add millet, stir, cover, and reduce heat to low.  Simmer (covered) for about 15 minutes, or until water is absorbed.  Set aside to cool and hold a bit.  Heat milk over medium heat with seasonings.  Once just boiled, add millet, stir once, reduce heat to low, let simmer 1-2 minutes to infuse flavors.  Divide into bowls, and receive your morning.

(serves 3-4)

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Filed under buy me, dairy bubble, gluten bubble, nut bubble, recipes, vegan

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