I know. I’m a fickle pickle.
Sure, I go on and on about how much I love oats, but I’ve got a new love on the side…
Yes, millet is often found in bird seed. Tweet tweet! Technically, it is a seed, but it’s classified as a grain in culinary circles. It’s also a really yummy source of phosphorous and magnesium that provides lots of fiber… and it’s gluten-free!
I’ll admit, I used to be afraid of a lot of grains, mostly because I didn’t know how to cook them. But now I know better. See…millet is just little and not very scary at all…
There are probably lots of more sophisticated millet recipes out there, but when I need breakfast, I need it real quick fast in a hurry on the double. So this is a simple method of making sure I have a good, healthy, hearty breakfast a few days in a row, with very little effort. (Just a little extra liquid when reheating results in a lovely, porridgy consistency.) Sometimes, I even toss the extra in with some Overnight Oats. The best of both worlds!
Like most grains and beans, millet should be rinsed clean and picked through before you prepare it to be eaten. Some folks will tell you to soak your millet, some will tell you not to. I do not soak. I heard something somewhere about increasing the bioavailability of the nutrients of millet by soaking, but honestly, I don’t know much about it. (Dietitian foodie friends: Chime in now!)
I recommend toasting millet before cooking. It lends the grain a richer, nuttier flavor, plus it’s just fun to watch the little guys dance in the pan. Just take a dry pan, add the millet, and cook over low to medium heat until the little grains start to jump around and pop. Shake pan frequently to ensure even browning, and watch carefully so it doesn’t burn!
Once toasted, add the millet to a small saucepan with the liquid of your choice. (I use 1/4 cup millet to 1 cup liquid.) Use water, milk, soy milk, almond milk, coconut milk, orange juice, apple cider, or whatever suits your fancy. I like to use plain water if I’m making enough for a few days just in case the next morning brings a craving for a different flavor combination.
Bring mixture to a boil, then simmer over low heat (watching closely) for approx. 30 minutes or until water is absorbed and millet is tender. Remove from heat and let sit for a few minutes, then fluff with fork.
Once your millet is cooked, just add your favorite mix-ins! Today’s were cinnamon and cardamom, sliced banana, a drizzle of maple syrup and some crumbled Artisana coconut butter. Oh, and one big, hefty Medjool date!
The smushed up version…
Tomorrow, I’m thinking banana with honey and almond butter!
A few add-in suggestions:
- chia seeds
- nut butters (almond, cashew, soy nut)
- fruit butters (apple, pear, pumpkin)
- dried fruit (cranberries, raisins, apricots, prunes, dates)
- fresh fruit (bananas, berries, sauteed apples, stewed pears)
- citrus zest
- pumpkin puree
- maple syrup
- agave nectar
The possibilities are endless!
Have you ever eaten millet? Do you like it?
Have you ever been intimidated by an ingredient because you didn’t know what to do with it?