Perfect Coconut Millet
Rational Jenn started a blog carnival for living with food allergies. I write about food allergies and intolerances with great regularity for Go Dairy Free, yet my mind drew a blank when I was asked to join the carnival. My scientific-style writing seemed to boring for a blog, and the ideas just weren’t churning.
It wasn’t until I realized that the easiest ideas are usually the best. I speak with many food allergy moms, from veterans to newbies, and the one difference I notice from the experience is simplicity. We get so used to convenience foods and loading on the many foods that turn out problematic (wheat, dairy, soy, etc.) that when we are told we can’t have them, we run out to try to find every complicated substitute available. I did it too. My freezer was stocked with dairy-free “ice cream” to get me through those “tough times.”
But, I later realized that it wasn’t about what I couldn’t have, but really what wonderful foods I could have. I went back to basics, listing out fruits, vegetables, grains, spices, and proteins. I started cooking with just a handful of ingredients, and low and behold, some of my favorite recipes turned out to be quite easy.
While it isn’t really a stand-alone dish, the other day, I threw together this simple grain that has turned out to be one of my favorites. Close to hypo-allergenic (containing just millet and coconut) and mighty nutritious, this basic dish is excellent for breakfast when paired with some fruit, fresh or dried. For other meals, it makes a pleasant side dish and can serve as the base for a main dish. It isn’t injected with flavor, just pleasant… sorry, no photo, I ate it too quickly! The portion below makes one large serving, or two medium sized ones.
Perfect Coconut Millet
(Vegan, Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, etc…)
1-1/2 Cups Water
1/2 Cup Millet
2 Tablespoons Unsweetened Shredded Coconut
2 Teaspoons Coconut Oil
Place all ingredients in a rice cooker and click that baby to on. When it clicks off, fluff and consume this nutty little grain. No rice cooker? Put all of the ingredients in a pot, bring the water to a boil, and simmer the millet (don’t touch!) until all of the liquid is absorbed. It will take about 20-30 minutes.
P.S. – I included links in case you are not familiar with millet, but I do not typically buy it online, rather I get it in the bulk foods department. If you are concerned about cross-contamination with nuts and other grains, I would check with the manufacturer and purchase in a package or online direct. As for coconut oil, I do buy it via the above link. I love Nutiva’s flavorful coconut oil and it comes in a jumbo container that lasts quite a while.
P.P.S. – If you have any leftovers, reheat the millet with a bit of liquid to regain moisture.