Okay, so this stuff is known to be an ingredient in birdseed – but millet isn’t just for the birds! This stuff is chock full of goodness… and is naturally gluten-free. One of the major crops in Africa and Asia, it’s a good source of magnesium, which has been shown in studies to reduce the severity of asthma, the frequency of migraine attacks, lower high blood pressure, reduce the risk of heart attacks, and lower the risk of Type 2 Diabetes. Not a bad reason to give these recipes a try!
Deliciously Plain Millet
- 1 cup raw millet
- 2 cups water
- dash of salt
- 1 tablespoon unsalted butter
In a dry saucepan, toast the raw millet over medium heat for 4-5 minutes (this turns it a rich golden brown and the grains become fragrant). Add the water and salt to the pan and give the millet a good stir.
Bring to a boil, then lower the heat to a simmer, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they’ll continue soaking it up as they sit), about 15 minutes.
Remove from heat and let stand. Millet needs a little time off the heat to fully absorb the liquid, so allow it to sit, covered and removed from heat, for 10 minutes.
Enjoy this as is or trade the carbs for grains and use in your favorite rice and pasta dishes.
Turmeric and Vegetable Millet
I found this recipe on Spicie Foodie’s site.
- 1 cup Millet
- 2 cups water or vegetable broth
- 1 celery stalk, thinly sliced
- 1 carrot, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- salt and pepper to taste
- 1-2 tablespoons olive oil
Heat olive oil in a saucepan. Add the carrots and celery and sauté until soft. Toss in the minced garlic and bell peppers, then add the millet and cook about 3 minutes. Pour in the broth, add the turmeric, salt and pepper. Simmer over medium-low heat until millet is soft and cooked through, about 15 minutes.
Leek and Mushroom Millet Risotto
- 1 cup millet, toasted
- 2 leeks, thinly sliced
- 2 cloves garlic, minced
- 2 1/2 cups water or broth
- 1 package mushrooms
- 1 teaspoon ground coriander
- zest of 1 lemon
- salt and pepper
- olive oil
Toast millet for about 5 minutes in a dry skillet over medium high heat. Stir a bit so it doesn’t burn. Transfer to a bowl and set aside.
In a pan over medium heat, add olive oil – just enough to coat the bottom. Add leeks and sauté for 3-5 minutes until translucent.
Add garlic to the leeks and sauté for a minute, then add toasted millet to the pan.
Add liquid and bring to a boil. Once it is boiling, turn down to a simmer and cover.
Let millet cook, covered, for 20-25 minutes until all liquid has been absorbed.
Add mushrooms and coriander to the cooked millet. Mix together and add the lemon zest right before serving.
Interested in recipes with another healthy g-free grain, try these quinoa recipes.
What’s the weirdest grain you’ve successfully fed your family?