Millet Preparation, a Healthful Non-Gluten Grain

Millet belongs to the family of non-gluten whole grains. It is also known as Gramineae or Poaceoe (scientific name). It is among the oldest foods known to humans. In fact, it is probably the first cereal grain that was used for domestic purposes. It is a staple in Africa, China, Egypt, India, Japan, Manchuria, Soviet Union, as well as in other parts of the world.

It is known as the 6th most important grain across the globe and sustains about a third of the earth’s population today. Millet continues to be a major crop in the world. There is an estimated 100 million acres of millet crops just in the Indian Subcontinent and Africa alone. It grows in hot dry climates where wheat and rice can’t grow. It has exceptional nutritional value and is not known among grains to cause intolerances and is generally a welcome and satisfying addition to diet for those who are otherwise grain intolerant.  

Smell your millet before you buy it and avoid millet that smells musty or stale. Once you’ve chosen your millet, store it in a cool and dry place. It stores well in freezer.

Millet Preparation

• When you are ready to cook your millet, begin by washing, rinsing, and draining it well before you cook it.
• The most common way of cooking millet is to boil it. 
• Place 1 cup of millet in a pot and then add in 2 cups of boiling water or a vegetable stock, and a dash of salt to taste. Cover the pot and reduce heat from a hard boil to a simmer. Simmer for about 20 to 25 minutes until moisture is absorbed. Turn it off and let it stand covered for another 5 minutes. Quickly fluff with a fork and serve!

Alternatives:

• Toast Millet: For a nuttier flavor, place 1 cup of uncooked millet into a large pan with a lid over high heat and stir constantly until the millet starts popping around. Once it is toasted. After removing it from heat, be sure the millet doesn't burn by stirring it constantly until it cools. 
• Dry and Fluffy: Next, add 2 cups boiling water or veggie stock and ½ teaspoon salt, or to taste, as well as any herbs or other additions you may want to add. After bringing it to a boil, reduce the heat and cover the pan. Simmer until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.
• Moist Millet: Toast according to directions above and then add 3 cups boiling water or veggie broth instead of 2 cups. Bring to boil and then reduce heat and cover pan. Simmer until liquid has been absorbed (about 20-25 minutes). Turn off heat and let stand, covered for 5 minutes.
• Fun Millet Additions: almonds, Basil, black beans, celery, cinnamon, coconut, coriander, currants, dill, dried fruits, garlic, lentils, mint, mushrooms, onions, oregano, parsley, rice, rosemary, sesame and sunflower seeds, squash, tarragon, thyme, vanilla, and any and all vegetables.

Give millet a try and once you become familiar with its preparation, have fun trying the alternatives listed above, as well as any other alternatives you dream up!

Best!
Jim and Colleen