First off, I’d like to thank all of you who participated in the Wholesome Wholegrain Cooking Event and made the most amazing millet dishes to share with us. The WWC was started by Sanjeeta at Lite Bite as a way to explore ways to incorporate more whole grains into our everyday diet. I chose to feature millet at lunch. I wanted something that would challenge me to use millet in ways I hadn’t before and lunch is one of those times when I could improve on my wholegrain consumption.
For those of you unfamiliar with millet, millet is a seed, and therefore gluten free. It is rich in manganese, magnesium and niacin, which are only a few of its many strengths. A few interesting facts about magnesium (1 serving of millet has 26% of your recommended intake), is that it has been shown to reduce the severity of asthma but also the the frequency of migraines. Good to know if you suffer from either one of those conditions. The magnesium and niacin are shown to lower blood pressure and lower cholesterol. So though this seed might be popular in good old bird seed blends, it’s clearly not only for the birds.
Here are a few reasons I enjoy cooking millet. First, it’s fairly fast to make. Boil it for 20 minutes, remove from heat, and let sit 10 minutes. It also cooks up light and fluffy or smooth and creamy like porridge depending on how you cook it. Who doesn’t like flexibility in there food choices? I find that millet is also an easy substitute for rice or quinoa. It’s nice to know that if I run out of either, good old millet can sub in for it’s sexier gluten free sisters.
This might surprise some of you, but millet used to be the original couscous. Couscous was made with cracked millet. Now it’s made with a glutenous flour, but you might consider trying millet as a substitute for a healthier side dish.
There’s a blend of recipes below, from a few blogs that also promote healthy living through real unprocessed foods. I encourage you to take a look around their websites for an encyclopedia’s worth of healthy recipes, tips and information.
Based on the amount of recipes submitted, I suspect that millet isn’t the most popular choice these days. It’s not nearly as sexy as quinoa, I know, but I think some of you will change your minds when you see the lovely creations and possibilities that I round up to supplement the entries.
by Kalinda at Wheat Free Meat Free
by Tessa at Tessa The Domestic Diva
Here’s a few links to open your eyes to the possibility of millet. The first two are lovely examples provided by Jeanette at Jeanette’s Healthy Living on how millet can take the place of rice or potatoes on your dinner plate. I even snuck in a breakfast option that was submitted by Tessa at Tessa the Domestic Diva, in addition to the Millet ‘Cornbread’ recipe, which is fun and adds a twist to a classic.
by Alicia Silverstone (see even famous people eat millet!)
by Eden Kitchen
by Fit Sugar
posted by 101 cookbooks
I’m sharing thins with King’s Court IV, Kelly The Kitchen Kop, Simple Lives Thursdays, Pennywise Platter, Full Plate Thursdays, Frugal Fridays, Designs by Gollum, Lunch Box Love, The Gluten Free Homemaker and