Millet is a type of grain cultivated in East Asia. It is safe to eat for those with celiac disease, making it a good grain to store in your food storage in place of wheat.
To make millet we need water...and millet.
Add 1 cup millet to a pan
and add 3 cups water. The ratio to cook millet is 1 part millet to 3 parts water.
Bring to a boil, then cover with a lid and reduce the heat for 12 minutes. When that 12 minutes is up, remove from heat entirely and keep covered for another 20 minutes.
After the cooking time is over, this is what your millet will look like. All the water will have been absorbed by the millet. It looks a bit like couscous at this point. Although a bit thicker.
Fluff with a fork and add seasonings. Millet is very bland on its own so be sure to add salt and pepper and other seasonings if desired. You could also cook the millet in chicken broth/vegetable broth instead of water if desired.
I believe Mountain Man added dried parsley and oregano, and a little lemon juice to this version.
Serve as the main carbohydrate alongside your protein and vegetable!
I thought millet tasted like a cross between couscous and quinoa. With the right seasonings, it was quite delicious.
Millet
1 cup millet
3 cups water
salt and pepper
other seasonings (optional)
Combine millet and water in a saucepan and bring to a boil. Cover and reduce heat, let simmer for 12 minutes. Remove from heat entirely and let sit for 20 minutes (keep covered). Fluff with a fork and add seasonings as desired.
Makes 4 servings
Have any of you tried millet before? What did you think? Any tips for us?
4 comments:
We love millet. You're right that the flavor is bland but...we've learned to add a few spices as well as to add it to other things like soup and casseroles. We've found that the more we can use grains in our diet the better we feel (both physically and spiritually.) Thanks for sharing this great post. We've put it on our FB page for others to see. Facebook.com/MormonMomsWhoBlog.
Thanks for all the good you're doing!
Heidi
MormonMomsWhoBlog.blogspot.com
I've never tried cooking millet straight. Guess I should!
Last time I made rye bread, I added a bit of millet. It was fun, having the little light crunchy spots scattered throughout the dark bread.
We just had "millet skillet" the other night for dinner. Everyone loves it. I also make a millet pudding, similar to rice pudding, but w/millet. Terrific grain,thanks for the post :)
I like to add it to our homemade chili. It actually helps with bean digestion (at least for us).
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