Millet is an ancient seed (often described as a grain) that can be cooked quite similarly to quinoa, brown rice, oatmeal, and farro. Commonly found in African and North Asian cooking, this seed has recently become quite popular here in the states because it is gluten-free and easy on the digestive tract for those suffering from gluten allergies or intolerances.
Where to find it: In the bulk food section of your local grocery or natural foods store. Bob’s Red Mill also packages it and this can usually be found in the baking aisle. NOTE: Millet can come in the form of actual seeds to cook like rice or oatmeal, but it also comes in the form of flour (used here in the Fluffy Almond-Millet Waffle recipe)
How to select it: There are a few varieties, but the most common is yellow proso.
How to store it: Store it in an air-tight container (or jar) in a cool, dry cabinet.
Organic or Non-organic: Choose organic when possible.
Top 3 ways to use it: 1) Brown rice/quinoa alternative; 2) oatmeal/porridge alternative; 3) added to cookies or muffins for extra texture and fiber.
Top 3 nutritional benefits: 1) High in magnesium (shown to help lower blood pressure and lower the risk of heart disease); 2) high in fiber to slow down the digestion process; and 3) highly alkaline and easy to digest.
How to Cook (a Basic Pot of) Millet:
½ cup millet
1 ½ cups water
pot with lid
- Rinse millet until the water runs clear.
- In a small pot, add rinsed millet with 1 ½ cups of water.
- Bring to a boil, then reduce to a simmer and cover for about 15-20 minutes. Fluff with a fork and serve.
Yields ~ 2 cups