This is one grain that took me a little time to get used to. It has a distinct slightly sweet, nutty taste (although not the nutty flavor of buckwheat), and tends to have a consistency on the drier side. However, millet has increasingly grown on me, as I have experimented and found different ways in keeping it moist. In my opinion, the key to tasty millet is moist millet.
Millet is a small, globular grain that has been consumed in Africa, China, and India for thousands of years. The ancient grain dates as far back as the Bible, as it is briefly mentioned as an ingredient in making bread. Presently covering nearly 100 million acres within Africa and India, millet is a staple grain that sustains 1/3 of the world’s population.
However, within North America, it seems as though millet is most prevalently found in bird seed. But, millet certainly proves more than worthy for human consumption. One cup cooked contains six grams of protein, two grams of fiber, and only 200 calories. Millet is also a rich source of trace minerals such as manganese, magnesium, and phosphorus.
To prepare millet, rinse thoroughly, and then add one part millet with 3 1/4 parts water. Cover, bring to a boil, then reduce to a low simmer and cook for approximately 40 minutes, or until all the water has been absorbed. Make sure to keep the lid on the whole time after the mixture is brought to a boil. This will help to keep the millet from getting dry. It’s also important to keep a lid on the pan after finished cooking when not being served to help keep all the moisture sealed in.
For lunch/dinner, I enjoy millet lightly seasoned with soy sauce, using it as a replacement for the typical rice/potato side dish. If I have leftovers, I almost always utilize it for breakfast. Adding milk helps to re-moisten the millet that often becomes dry and coagulated over night, and adding raisins, cranberries, or any other dried fruit compliments the nuttiness of the grain (similar to the quinoa recipe I previously posted).
However my favorite way to eat millet….will be revealed in my next post. Stay tuned for the recipe that has made me absolutely fall in love with millet!