Basic Slow Cooker Millet Recipe

Basic Slow Cooker Millet Recipe
Millet can be cooked easily in the slow cooker, and makes a great breakfast cereal topped with brown sugar and milk. It’s a great change from oatmeal, too. It is also a great side dish to serve at dinner with butter instead of potatoes, rice, or pasta. Millet is very good for you; it contains lots of fiber, almost no fat, no cholesterol, and protein and iron. Because it tastes good, it’s a perfect way to introduce healthy grains into the family diet. No one will guess they are eating healthy.
Basic Slow Cooker Millet takes less than 5 minutes hands-on time, so it’s easy. Although it can be cooked on the stovetop in 35-40 minutes, someone has to be near the stove to stir occasionally. When done in the slow cooker, it takes about 2 hours, but can be done while no one’s home. The easiest way is to cook it in a programmable slow cooker, but a timer works well too, and both will start the cooking when it’s convenient. Inexpensive timers are available at most discount stores.

Even the busiest cooks can serve this delicious grain for breakfast, since it takes almost no time to prepare. Why not tomorrow morning?

4 Servings

1/2 cup hulled millet
1/2 teaspoon salt
2 cups water
  1. Place the ingredients in the slow cooker; stir.

  2. Turn to high and cook 1 1/2 - 2 hours or until the water is absorbed.

  3. Serve warm with brown sugar and milk for breakfast or with butter for a dinner side dish.

Amount Per Serving
Calories 93 Calories from Fat 9
Percent Total Calories From: Fat 10% Protein 12% Carb. 78%

Nutrient Amount per Serving
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 292 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.