Millet, a gluten-free grain, is an underutilized grain worth getting to know. Like rice, its variations are endless. Check out the list below for some ideas, such as the effortless polenta.
Make extra and plan to creatively use one pot of millet as the basis for several meals in a row. I say “in a row” because grain is best and most vital when used within 24 hours of cooking. Since refrigeration ruins the flavor of cooked grains and makes the texture gummy, I loosely cover a cooked grain with a cloth or bamboo mat and leave it on the counter and ready for the next meal.
Millet is considered especially medicinal for the digestive system according to traditional Chinese Medicine.
1 cup millet
2 ¼ cups water or chicken stock
1 teaspoon extra virgin olive oil, butter or ghee
¼ teaspoon sea salt
Rinse millet and drain in a strainer. Place in a saucepan, add water, oil and salt and bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until all water has been absorbed. Turn off heat and let stand, covered, for 5 minutes. Fluff millet with a fork and serve. Makes approximately 4 cups.
|•||When the millet is finished cooking, turn off the heat, crack an egg onto the top, sprinkle with sea salt, pepper and chopped scallions, cover the pot and the egg will “steam-poach” in 5 minutes.|
|•||Spoon hot millet into a shallow pan, smooth the top and allow to cool. Slice into wedges and bake or fry as polenta.|
|•||As a side dish, serve freshly cooked millet with a condiment, chutney or sauce.|
|•||Stir-fry millet with veggies and a protein of choice, such as cashews, chicken or shrimp.|
|•||Shape millet into a croquette with chopped herbs and, if necessary, an egg to bind it and pan fry or bake. Or form into a casserole, top with tomato sauce and bake.|
|•||Heat leftover millet with milk, sweeten with honey and flavor with cinnamon for a comforting hot breakfast cereal.|
May you be well nourished,