When people think of incorporating non-gluten grains into their diet, they might be quick to grab some quinoa. But don’t forget about millet!
Oh, did you think it was just bird feed? Well, don’t let the birds hog it all.
It’s an inexpensive, nutritional powerhouse that is actually way more versatile than quinoa.
Millet is a small, almost perfectly round, yellow grain. It may have a slight nuttiness or porridge-like quality to it. It is loaded with B-vitamins that help with nails, hair, stress and liver function. It is also packed with minerals like calcium, iron, magnesium, and more. It also contains healthy fats. It warms up my hands and feet which tells me it helps my metabolism. It’s the good kind of carb that can support your thyroid, unlike harmful refined flour products.
Millet is more versatile than quinoa, in my opinion, because it makes for a better sweet meal if you choose. I never thought quinoa could pull it off – much more of a savory grain, if you ask me.
Millet can be made into a breakfast or can make for a savory, satisfying dinner and quick lunch.
Because it’s such a cheap, filling starchy grain, all you preppers and meal planners out there will want to stock a lot of it in your pantry!
Soak millet overnight for better nutrients and faster cook times.
Here’s an excerpt from Vegan Coach about cooking a dry, fluffy millet:
For pre-soaked millet (originally 1 cup millet which has now expanded to be more than 1 cup), carefully add about 1 1/2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional) to a large pan or a medium pot. Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender.
For unsoaked millet, to 1 cup of millet carefully add 2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover. Simmer, stirring occasionally, until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.
Makes 3 1/2 to 4 cups cooked millet
One important caveat. You really need to add at least 5 more minutes to these cook times, and I would say a cup more water, too.
Millet is fully cooked when all or most of the granules are totally “exploded.” You’ll know it when you see it.
Make and use millet flour by simply grinding up the dry granules.
So now that you are a millet-cooking pro, what can you do with it?
Make it like oatmeal and add berries, maple syrup or honey and cinnamon. You could make it like grits, too. Add cheese or cream and herbs for a savory breakfast. Add it to broth.
Add it to soups, prepare like mashed potatoes with toppings. Use millet tortillas or my favorite, millet bread! Sami’s Bakery is the best – ask for that brand at your health food store.
Could make like lunch. Add to curry dishes or simply add curry spices to it. You could make a millet pizza crust if you are ambitious.
Try finding ways to add it or the flour to your desserts and snacks.