Choosing the right type of millet, storing it properly, and how you prepare millet will effect the appearance and taste. Hulling millet (or removing the hard covering) can be difficult to do, so make sure that your millet is already hulled when you buy it.
To prepare millet, you can either rinse it or toast it. For a softer texture, you can rinse millet either by using a colander with fine holes, a coffee filter or your hand. For a crunchier texture, you can toast millet in a dry pan over medium heat for 3-4 minutes. When the millet is finished toasting you should be able to small a slightly nutty aroma.
You can cook millet by boiling one cup of millet in two cups of water and then simmering it while covered until all of the water is absorbed. The simmering process may take 20 minutes or more.
Once millet is cooked, it can be used in any dish that calls for rice or quinoa. You can add it to casseroles, slip some into soups or stews, or include it in some stuffing. It can also be used as a breakfast food similar to porridge or as a side dish, with the appropriate spice added to taste. For example, you might add cinnamon and nutmeg to millet for a child’s breakfast or cumin to it to give your millet side dish an Indian flavor. The basics of how to cook millet are easy and the possibilities of how to use it are endless.
• HIGH PROTEIN (MORE THAN CORN, BARLEY, OATS, AND MOST WHEATS)
• RICH IN AMINO ACIDS
• HIGH IN B-COMPLEX VITAMINS
• EASY TO DIGEST—REMAINS ALKALINE
• HIGH IN FIBER AND MINERALS (IRON,CALCIUM,PHOSPHOROUS, POTASSIUM, MAGNESIUM, ZINC, MANGANESE)
• POWERFUL PHYTONUTRIENTS