Portions: 4, approximately
1 cup per serving
Cooking time: 8 minutes.
Preparation time: 5 minutes.
Passive time: 10 minutes.
1 tablespoon coconut oil
1 cup chopped sweet yellow onion
2 cloves garlic, crushed and minced
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon cayenne powder
½ teaspoon ground sage
2 cups of millet
½ cup dried cranberries
3 cups of vegetable stock
Place coconut oil instantly
Pot and select the sauté setting.
Once the oil is hot, add the onion, garlic, salt, pepper, cinnamon, cayenne pepper and ground sage.
Sauté the mixture for 5 minutes or until the onions soften. Add millet, dried cranberries and vegetable broth. Mix well. Seal the pot and, using the pressure cooking setting, cook at high temperature for 3 minutes.
Use the natural release option to release
Serve warm on oatmeal or cookies.
Calories 145.9, Total fat 0.3 g, Saturated fat 0.1 g, Cholesterol 0.0 mg, Total carbohydrates 42.2 g, Sugars 31.6 g, Dietary fiber 3.2 g, Sodium 8.8 mg, Potassium 395.9 mg, Protein 1.0 g.