1/2 cup Daybreak's Millet (soak for about 10 minutes beforehand)
1/4 tsp of each rosemary and sage
3 cups water approx (you will need to keep your eye on the grain and keep adding water as it disappears. Start with two cups )
1 tbsp butter
1/2 cup of finely shredded Parmesan
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste.
DIRECTIONS
In a medium saucepan, toast millet, stirring frequently, over low heat for 5 to 10 minutes. After 5 minutes, add the rosemary and sage to toast as well. Add water and bring to a boil over high heat.
Reduce heat to low, cover and simmer for 30 minutes or until millet is soft and has a porridge-like consistency. (you will need to add a little more water, so keep an eye on it while cooking to ensure it doesn't dry out)
Remove from heat and stir in butter, garlic and onion powder and Parmesan cheese. Salt and pepper to taste.
Puree with immersion blender. If you would like a thinner consistency you can add a splash of milk of your choice.
