On a whim, we recently bought some with no idea what to expect. We were both pleasantly surprised with the result – instead of being extra chewy like most whole grains, it has a light, almost couscous-like texture!
Millet is a great whole grain substitute for white rice or couscous (or even pasta) – it provides more nutritional benefits than white rice or pasta, and it’s also gluten free. I was excited to learn that it cooks in just 20 minutes, which is half the time of brown rice. (While our package instructions said to cook for 35 to 40 minutes, we found it needed much less time.)
Not only is millet a great side, apparently you can also eat it as a breakfast cereal with milk and honey or sugar, much like oatmeal.
Have you tried millet? What’s your favorite way to use it?
Check for millet in the rice and grains area of your local grocery, or in the bulk aisle at a health foods store.Print
The recipe below makes light, fluffy millet. You also can make a creamier version (with a mashed-potato like texture) by adding a little more liquid and stirring frequently while cooking. Our package instructions indicated to add more water and boil for 35 to 40 minutes, but we found the water quantity and time below worked best for us!
- 1 1/2 cups millet
- 3 cups water
- Kosher salt
- Pour 1 1/2 cups millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently.
- Pour in 3 cups water and add a few pinches kosher salt. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer for about 17 minutes, until the water has been completely absorbed.
- Fluff the millet with a fork, and add some salt to taste.
- To serve as a side, add a bit of olive oil or butter, and herbs or spices as desired.