buy in bulk!! Its one of the least allergenic and most digestible "grains" on earth-and its been around for thousands of years! Millet is a good source of the minerals phosphorus, manganese and magnesium. Technically it's a seed and its gluten-free. When cooked it has a Fluffy texture-almost puffed, and is a great replacement for couscous or any other grain.
How to
- First I soak the Millet for 8 hours to get rid of the phytic acid, then Rinse thoroughly.
- Add enough water so that you have a 2:1 water:millet ratio. Bring water to boil then reduce heat and simmer for 20-30 minutes.
The texture of millet cooked this way will be fluffy like rice. If you want the millet to have a more creamy consistency, stir it frequently adding a little water every now and then.
Cooked millet can be served as a breakfast porridge to which you can add your favorite nuts and fruits. I also use it instead of couscous, or rice, savory-style, with tamari and siracha. You can also throw uncooked millet into bread for a nice little crunch! The possibilities are really endless.
What is your favorite grain? Have you tried any new foods lately that you now love??
3 comments:
We love millet!! It is so easy for the body to digest.
Millet rules. My favorite is making a super creamy breakfast porridge :-)
Quinoa is my most favorite, but millet comes in a close second! We like millet squares, not only for breakfast with jam or yogurt, but also for lunch with a white bean/tomato/cold salad on top.
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