For one serving
1/4 cup hulled millet
1/4 cup aramanth seeds
1 tablespoon flax seeds
Cover seeds with at least 2 cups of water and 1/2 tsp ACV or lemon juice and let them soak overnight
In the morning, drain the seeds in a fine meshed sieve and rinse well. Put the soaked seeds in a pot and add 1/2 cup of water and a dash of sea salt.
Bring to a boil and then simmer until liquid is absorbed and the seeds are puffed up.
Put into a cereal bowl. I add 1/4 tsp cinnamon, fresh fruit, maple syrup or honey, and non-dairy milk.
The cooked seed mixture is the right consistency to use in tabbouleh or in a bean salad. The possibilities are endless.
