Back in 2002, when I first visited my husband (then boyfriend) in Canada, he introduced me to millet, a staple breakfast food for him. Apparently, millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so it’s easy to digest, which is good for people who are usually allergic to grains. He even told me that it’s a Chinese thing … I didn’t believe him coz up to that point I’ve never eaten millet or even seen any Chinese person eating it. Well, not until 2003 when I went to Taiwan and was introduced to 黄粥, loosely translated is yellow porridge, to which I exclaimed, “Hey, my Canadian boyfriend eats that for breakfast too.” So millet does hail from Chinese cuisine but husband does not eat it like a Chinese person.
Now with millet as a staple in our household, we make a whole pot of it and he eats it his way, with rice milk, cinnamon and shredded coconut and I eat it my way, with soy sauce, pepper, coriander and fried onions … yummmmmm … I’m hungry just thinking about it.
It’s a really simple to whip up to, just cook it in the rice cooker like rice, add your condiments of choice and there you have it. A simple nutritious meal that will last me till lunch time 🙂