Print Friendly

Have you ever made millet? It’s a fabulous gluten free grain that not only tastes delicious, but is easy to make and can be used in a ton of different ways.

If you’ve tried cooking it before, did you get a light, fluffy texture? A mild and nutty taste?

If you’re anything like me, your first few attempts may not have been stellar. My search on the internet led me to instructions like add X amount of water for X amount of dry millet. Simmer covered for X amount of time.

The problem was every website had different water measurements and cooking times. How is that possible? Sure if one is making a porridge from millet it will be different than directions for a “rice” like side dish, but that wasn’t the case here.

So what does a girl do?

Try ‘em all of course. So over time I have found the best way to cook millet, that gives me the same, fluffy texture with a light nutty taste. Much more desirable than the mushy, gooey, sometime sticky millet mess I had gotten in the past.

The beauty about millet, besides the fact that it is gluten free (because it is a seed, not a grain), is that it’s also fairly inexpensive, especially in comparison to quinoa.

Use the following technique, and the ratio of 2:1, water to millet (just like rice), to get the perfect result every time!

If you’re not familiar with millet here is some helpful information.

Information sited from

  • -Millet does not feed candida yeast.
  • -It provides serotonin to help improve your mood by soothing and calming.
  • -It helps hydrate the colon for better more regular elimination.
  • -It’s alkalizing.
  • -And it’s easy to digest.

1 cup of millet has 19% of your required daily magnesium intake, but it’s also loaded with fiber, b vitamins, antioxidants, tryptophan and calcium to name just a few.

Here’s some links to recipes that we love. If you’re new to cooking with millet, then this should be plenty of ideas to help you on your way.

Millet Recipe Round Up from great whole food websites
Millet Pomegranate Salad with a Basil Chimichurri Dressing
Carrot Millet Muffins with Currants
The Millet Energy Salad
Fennel Mustard Rockfish with a Broiled Orange and Radish Millet Salad
Asian Millet Salad with Mango

I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Simple Lives Thursday, Full Plate Thursday, Freaky Friday, and Foodie Friday.

Related Posts Plugin for WordPress, Blogger...