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.

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


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.

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

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