Apricot Millet Kasha
Apricot Millet Kasha takes about 30 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 251 calories, 5g of protein, and 8g of fat per serving. This recipe serves 3 and costs 87 cents per serving. This recipe from The Vintage Mixer requires millet, salt, coconut oil, and dried apricots. 100 people have made this recipe and would make it again. Several people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is pretty good. Similar recipes are Apricot Millet Muffins, Kasha Varnishkes – Kashan and Bows, and Kasha Varnishkes (Kashan and Bows).
Servings: 3
Ingredients:
1 1/2 cups milk or almond milk
1 tablespoon brown sugar
1 tablespoon butter or coconut oil
1/2 cup dried apricots, soak in hot water (any fruit or dried fruit works)
1/2 cup millet, rinsed and drained
pinch of salt
water
Equipment:
pot
Cooking instruction summary:
Cover dried apricots in hot water and leave to soak while you cook the millet. Rinse millet to prevent and bitter flavor in the grain (we did this by pouring water into the pot then simple using the lid of the pot to drain the water out, trying not to lose any grains). Cover the rinsed millet with water (doesn't matter how much because you'll drain it after it cooks). Bring the millet and water to a boil, then simmer for 10 minutes. Drain excess water (you don't have to get all of the water out but just the majority of it).Heat the milk over medium heat then add milk to the millet. Bring the millet and milk back to a boil then simmer for 10 minutes.Meanwhile chop the soaked apricots.Once millet is done cooking with the milk, cover and let sit for 5 minutes. Stir in apricots and enjoy!
Step by step:
1. Cover dried apricots in hot water and leave to soak while you cook the millet. Rinse millet to prevent and bitter flavor in the grain (we did this by pouring water into the pot then simple using the lid of the pot to drain the water out, trying not to lose any grains). Cover the rinsed millet with water (doesn't matter how much because you'll drain it after it cooks). Bring the millet and water to a boil, then simmer for 10 minutes.
2. Drain excess water (you don't have to get all of the water out but just the majority of it).
3. Heat the milk over medium heat then add milk to the millet. Bring the millet and milk back to a boil then simmer for 10 minutes.Meanwhile chop the soaked apricots.Once millet is done cooking with the milk, cover and let sit for 5 minutes. Stir in apricots and enjoy!
Nutrition Information:
covered percent of daily need
