Cheesy Millet with Summer Squash Breakfast Bowl uses an intact whole grain that most people don't know about. In fact, millet is the "OG" of grains! This breakfast bowl is tasty, satisfying, and does your body right. As a savory porridge, millet kind of reminds me of grits—but with more nutrient density.
Let's talk about millet. . .
Different types of millet have different nutritional profiles. Meaning, each millet type contains varying amounts of iron, calcium, fiber, polyphenols, etc. Regardless of millet type, this grain reduces blood sugar levels in people with type 2 diabetes. Check out this nutritionfacts.org video to learn more about millet.
Of course, the inclusion of summer squash is a way to add more vegetables to your breakfast.
Cheesy Millet with Summer Squash Breakfast Bowl has 7 key ingredients:
- Nutritional yeast
- Unsweetened, plain plant-based milk (soy, almond, cashew)
- Summer squash
- Aminos (coconut or regular)
- Fresh herbs, such as parsley, basil or chives
Preparation starts with cooking the millet. . .
Since millet takes a good 20 to 25 minutes to prepare, start putting millet into a medium-size pot with water. Bring to a gentle boil, then reduce heat to simmer until millet is cooked.
While millet is cooking, heat a large nonstick skillet over medium heat. Add sliced onion and dry sauté for 4 to 5 minutes or until it starts to brown. Then add sliced summer squash. Stir well and cover. Allow between 4 to 6 minutes to cook. Summer squash will both brown and steam at the same time. When onions are nice and caramelized, and summer squash is cooked, stir in coconut aminos. Turn off the heat and let it sit while you finish the millet.
When the millet is done cooking, stir in the unsweetened plant-based milk, so the millet is a creamy consistency. If you want it even creamier, take an immersion blender and give it a quick zap to break down some grains. This is a great way to make something creamy without adding cream. We use this trick with Amazing Lentil Soup. Stir in nutritional yeast and black pepper into cooked millet. Salt to taste.
Dish up millet porridge with summer squash and onions. Top with fresh herbs, such as parsley, basil, or chives.
The ideal utensil for this delicious and satisfying breakfast bowl would be a spork. However, most people (myself included) don't own a set of sporks, feel free to use a spoon or fork, or both! But hey, if you want to add sporks to your flatware collection, here the link to a set you can pick up at Amazon. 😉
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