I made this in about 20 minutes from start to finish and it made a huge batch that is now chillin’ in my fridge for the entire week. I used a grain called Millet which I have never used before. … Good things about millet: – it falls into the completely unprocessed, whole grain carbohydrate category – it is SOOO cheap – it cooks in 15 minutes flat – it has kind of a pasta/nutty texture to it and you can use it in anything – it’s gluten free (not that I avoid gluten, but if you do, it’s another option) – like most whole grain carbs, it offers a lot of vitamins and nutrients, most notably it’s a really high source of Magnesium which support heart health.