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Vanilla Millet Pudding with Blueberry Compote

Photo: Travis Rathbone
Prep time 10 mins
Cook time 55 mins
Yield Serves: 8


  • 2 cups pomegranate juice
  • 1 cup frozen wild blueberries, thawed
  • 3/4 cup millet
  • 3 1/2 cups unsweetened almond milk
  • 1 whole vanilla bean, split lengthwise, seeds scraped out
  • 2 tablespoons honey
  • 1 cinnamon stick
  • Pinch of salt
  • 2 tablespoons chopped shelled pistachios, optional

Nutrition Information

  • calories 148
  • fat 2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 30 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 124 mg
  • calcium 102 mg

How to Make It

  1. 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.

  2. 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.)

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