Millet, an underutilized Ancient Grain

Millet is an ancient grain used in Asia for thousands of years. The small yellow seed is gluten-free and is tasty in both savory and sweet dishes. Millet can be used as a replacement for rice in savory dishes, used in baking as an alternate for wheat, and I like to also cook it as a porridge.

img_20161202_140755-1
I added a touch of maple syrup, raw walnuts, almond milk, and blueberries to my cooked millet

Cooking Millet

1 cup dry millet (rinsed three times in cold water)

2 cups water

pinch of salt

Directions

Bring the water to a boil in a medium saucepan with the salt. Add the rinsed millet and turn the heat to low. Cover the saucepan and cook the for 20-25 minutes or until the seeds have broken down into oatmeal consistency.

Add you favorite toppings: honey, walnuts, berries, or diced apple. A favorite of mine is to stir in a plant-based milk, cinnamon, cardamom, a touch of honey, and then top with fresh fruit.

img_20161203_081014010-1
This uncooked organic millet was cultivated on the eastern plains of Colorado. Millet is very drought tolerant.

One thought on “Millet, an underutilized Ancient Grain

  1. Pingback: Cardamom, the Aromatic Spice – Bikes and Béchamel

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s