Millet is a grain which is available all year round. The most widely available form of millet is the hulled and can come in white, gray, yellow or red.
Most people know millet as the stuff that is in birdseed. While this is true it’s also okay for human consumption.
Fun fact … Millet is commonly used to fill beanbags for juggling!
Cooked millet is a good source of manganese, tryptophan, phosphorus and magnesium. It is also high in fiber which is a good thing.
Millet does not contain gluten so it’s good for those that are gluten-sensitive.
How to use it?
The basic preparation of millet seems pretty simple. First wash the millet then boil it in water. 1/2 cup millet in 1 1/2 cups of water. If you leave it alone it will get fluffy like rice. If you add more water and stir it a lot you will get a dish that is like mashed potatoes. Cook on a low flame for 30 – 35 minutes.
How to use millet:
Cooked millet can be served as a breakfast dish. Top with your favorite granola or fruit.
Use it in the place of rice.
Ground millet can be added to different types of bread recipes.
Cooked and chilled millet can be tossed into your salad for an easy meal.
Millet will keep for months if it is stored in an airtight container in a cool, dry, dark place.
I have never had millet so all this information is new to me. I think it’s really cool that it can be used in the place of both rice and mashed potatoes. I bet if you spiced this stuff up it would be really good!
I also like that it’s a good source of magnesium. I’ve read that magnesium has been shown to reduce the frequency of migraine headaches. I’ve been plagued with headaches so anything that helps me out with that situation is welcome in my diet 🙂
How do you enjoy your millet?
Disclaimer: I must say I’m not a registered dietitian. This post is based on my own personal knowledge, opinions and research.