- 1/2 cup uncooked millet
- 1 1/2 cups water
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/2 cup whole milk
- 1/4 cup lemon curd
- 2–3 tablespoons sunflower seeds
- Add millet to a pot over medium heat. Swirl for 2-3 minutes, letting millet lightly toast. Add water, vanilla extract, and maple syrup. Bring to a boil, reduce to a simmer, and let millet cook until water is absorbed, 25-30 minutes*. Stir the millet occasionally as it cooks.
- Once millet is done, remove from heat and stir in the milk. Add more or less milk depending on the texture you desired. Divide into 2 bowls (or eat as one large serving) and swirl in the lemon curd and sprinkle with sunflower seeds.
*While stirring, I always check the consistency starting after about 15 minutes and add water as needed. My “simmer” on my stove top isn’t always a simmer.
*Lemon curd being used is originally from my cornbread pancake post