Millet is a good source of magnesium, which supports a healthy immune system.

Lori Powell

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Travis Rathbone

Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring pomegranate juice to a boil over high heat. Reduce heat to medium and simmer until juice is reduced to 1/2 cup, about 20 minutes. Stir in blueberries and simmer for 5 minutes longer. Transfer compote to a bowl and let cool.

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  • In a medium dry saucepan, toast millet over medium heat, stirring, until millet begins popping, about 3 minutes. Stir in milk, vanilla bean, honey, cinnamon stick and salt. Bring mixture just to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until millet is cooked through and mixture has thickened, about 25 minutes. (Millet will thicken further as it cools.)

  • Discard vanilla bean and cinnamon stick; spoon pudding into bowls. Top with compote; sprinkle with nuts, if desired. Refrigerate leftovers.

Nutrition Facts

148 calories; fat 2g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 3g; carbohydrates 30g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 124mg; calcium 102mg.
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