According to Eden Foods, wild millet is one of the oldest foods and one of the first cereal grains to be domesticated for cereal. Millet is a good whole grain option for individuals that are on a gluten-free or wheat-free diet. Millet is a good source of protein and fiber and it has high levels of B vitamins (including B1, B2, B3, B6, B17), calcium, folic acid, iron, magnesium, manganese, potassium and zinc.
I’ve recently been exploring many different ways of cooking Millet. Here are a couple of recipes that I’ve explored.
Quick Millet Porridge
A great breakfast. Cook up ahead of time and then eat hot or cold for breakfast.
Ingredients:
3 cups of water
soy milk, or almond milk, or hemp milk (to taste)
1 cup of Eden Foods Organic Millet Cereal Grain
1/8 to 1/4 cup of raisins or dried fruit of preference (soak overnight to increase plumpness)
1/8 cup of sugar, or 2 tsp raw agave, or 1 tbsp honey
-to taste
1 tablespoon of butter, vegetable oil or coconut oil.
Directions: Combine water and millet into a saucepan and bring to a boil. Simmer as directed on package.
After cooking millet, add milk blend, raisins, sweetener and butter blend. Place leftovers in the fridge and re-heat before serving. Lasts 3 to 4 days in the fridge.
Note 1: Decrease the amount of liquid to increase the lightness and fluffiness of the millet grain. Increase the amount of liquid to make millet grain softer and creamier.
Note 2: To get a nuttier flavor, dry roast millet grain over a low flame (until golden). Stir constantly for a consistent golden color.
Gluten Free Tabbouleh
Though Tabbouleh is traditionally made with bulgar wheat, millet can be used as a gluten-free substitute for many tabbouleh recipes.
1 cup of gluten-free organic millet grain
3 cups of water
1 can of Muir Glen Fire Roasted Tomatos (or 1 cups of slice vine tomatoes)
1 cup of cucumber diced
1/2 cup green onions diced (3-4 onions)
1/2 cup of parsley chopped
1/8 cup lemon juice
1/3 cup virgin olive oil
salt or sea salt to taste
1/2 teaspoon of gluten-free lemon pepper or black pepper
1/4 teaspoon of cayenne & smoked paprika (optional: not for sensitive stomachs)
Instructions:
Combine millet and water in a saucepan and bring to a boil. Simmer for 30 to 45 minutes (until water is absorbed). Pour millet into a large bowl and let it cool. Place chopped vegetables into a large bowl. Pour olive oil and lemon juice on vegetables. Stir vegetables millet and seasonings together.
For the best flavor, refrigerate overnight.
