Millet is often considered a grain, but it's actually a seed. Millet is jammed packed full of essential minerals and protein. It's an excellent alternative for those with allergies to wheat and other grains. Millet is simple and basic, yet can be jazzed up in million ways!! You can use it as a breakfast cereal, stuffing for peppers, as a side dish, or a main meal.
Millet can be found in some grocery stores; yet you’re most likely to find it in natural whole food stores and some ethnic food stores. However, to get the most from your millet, choose organic hulled millet. Arrowhead Mills or Bob’s Red Mill are excellent selections.
Here's how to prepare your millet:
- Rinse the millet thoroughly in purified water to remove any stones or unhulled pieces.
- Soak millet for 8 – 12 hours in purified, room temperature water over night. See soaking instructions.
- The basic ratio is 3 cups water to 1 cup millet. However, if you soak millet, you won't need as much water when you cook it. After soaking, try 1 cup of millet to 2 or 2 ½ cups of water. You determine how much water to use depending on how soft you like your grain.
- Bring to a boil then turn heat to low. Let simmer for 25-30 minutes. The less you stir the fluffier your millet will be. This is why it’s important not to cook it on high- you want a nice low simmer. You will know your millet is finished because the dark yellow color will become opaque.
- Add soaked pecans, almonds or walnuts, ghee, flax oil, or olive oil, Vanilla Agave Nectar or Grade B Maple Syrup with a little cinnamon.