Coconut millet
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Millet is prepared just like rice and has a slightly nutty flavor when toasted. Serve with Thai chicken curry for a wonderful meal.
Ingredients
Water
1¾ cup(s)
Canned unsweetened light coconut milk
¾ cup(s)
Vegetable oil
2 tsp
Uncooked millet
1 cup(s)
Sea salt
1 tsp
Fresh basil
⅓ cup(s), fresh, cut into ribbons
Unsweetened shredded coconut
⅓ cup(s), unsweetened, toasted
Lime
1 medium, sliced into 8 pieces
Instructions
1
In a small saucepan, combine water and coconut milk; bring to a boil over high heat.
2
In a heavy saucepan, warm oil over medium heat. Add millet; toast until fragrant, moving millet around pan with a wooden spoon, about 3 minutes. Stir in boiling coconut milk mixture and salt; cover, reduce heat to low and cook until millet just begins to stick to bottom of pan and liquid is absorbed, about 25 to 30 minutes.
3
Remove from heat; fluff millet with a fork. Add basil and toasted coconut; fluff again with a fork. Cover pan and let stand for 5 minutes. Serve millet with lime slices and a sprinkle of sea salt, if desired. Yields about 1/2 cup per serving.
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