Millet Breakfast Cereal
1/2 c whole millet
1 1/2 c water
1/4 c grated coconut (unsweetened or sweetened, your choice)
pinch of salt
1/2 tsp cinnamon
pinch freshly grated nutmeg, or pinch ground nutmeg
1/2 tsp ground cardamom
In a dry skillet, toast millet over medium-low heat, tossing constantly, until fragrant and slightly golden-brown.

Grind millet. I prefer to use a coffee grinder, but you can also use a mortar and pestle or a food processor (make sure to use short pulses so as not to end up with a paste). Or put the grains in a plastic or paper bag, and crush them with a rolling pin until finely ground.
In a medium saucepan, bring water to a boil. Add millet, coconut, salt, cinnamon, nutmeg, and cardamom. Immediately reduce heat to low and cover. Simmer for 15 minutes or until cereal is tender, checking halfway through cooking to make sure water has not all been absorbed (If it has, add another tablespoon or two of water).
Serves two to three.