Proso millet dessert
Lately, I’ve been cooking a lot with proso millet (also called proso, common millet or white millet). Maybe better known to wheat-intolerant population, millet is a type of grain with super-food properties that should appear more often on our tables.
I use it in stir-fries, as a side dish to vegetable or meat plates and in desserts. I tend to cook large quantity of proso at once, which I then store in the fridge for quite some days. This way I have it ready whenever I need it.
If you’re new to this grain, I have a delicious and healthy dessert recipe for you, which could make an appropriate initiation into the millet world. Using seasonal produce (orange and pomegranate as my winter-choice) and one of the healthiest sweeteners you can find out there (maple syrup), this dessert can be enjoyed practically by everyone. Want to give it a try?
PROSO MILLET DESSERT WITH RICOTTA, ORANGE AND POMEGRANATE
Ingredients:
proso millet
water
grated peel of an orange
orange juice (if needed)
fresh ricotta
pomegranate, deseeded
maple syrup
1. Cook the millet: wash the grains well under running water, then cover with water (3 parts water per 1 part millet) and bring to boil. It will take 20-30′ to cook. You can add the grated orange peel while cooking or when already cooked – your choice. When you cook the millet for dessert, feel free to add a cinnamon stick, or cardamom or other spice to it in order to enhance its aroma.
2. Let the cooked millet cool, then mix in the grated orange peel (if you haven’t done it before), pomegranate seeds and fresh ricotta. Sweeten with maple syrup and if the mixture appears too dry, you can still add a tablespoon of orange juice to it.
3. Divide the millet mixture between serving glasses and cool in the fridge for a while, then serve. This recipe is very flexible and works well with any other fruit.
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