Millet is most commonly used in North America as BIRDSEED!! Go us! But in Africa and Asia, it is a daily staple. It is very healthy, chock full of important nutrients that our bodies need.
To learn more about the nutritional value of millet, click here.
To prepare, cook like rice. Use a 3:1 ratio and simmer for 35 minutes. Millet takes on the flavor of whatever it is cooked with. It can be added to soups, pasta, rice, etc without much notice. I like to just cook up a cup of it to keep in the fridge. Last night I stirred some into our plain white rice to boost the nutritional value. My kids didn't even know it was there! Love it!
Or if you'd like to try a yummy recipe that features millet, here is a great one!
HERB MILLET CASSEROLE
1 cup millet
2 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1 tsp savory salt
1/2 tsp herb seasoning (basil, oregano, dill, rosemary, a combo of whatever you have or like!)
3 cups water
In a medium saucepan, lightly brown millet in oil. Add carrots and celery. Stirfry for 1 minute. Add the salt, herbs and water. Bring to a boil, cover, and reduce heat to low. Simmer for 30 minutes or until millet is tender.
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