Unlocking the hidden charms of millet is all about the cooking technique and understanding how to make a basic pilaf – get that part right, and a vast universe of possibilities is revealed.
Thank you Jack for this tip...toast the millet!? I love this idea and will try it. I want to add millet more into my diet so I appreciate this post today. Happy Day to you and yours. :)
Oh, fantastic! I'm thrilled you found some interesting tips. Millet is an excellent grain to eat after a particularly difficult workout. It contains tons of protein, B vitamins, and iron, plus it's simple to digest!
Excellent. Go easy on the heat, and keep a close watch on those little grains. Be sure to take a whiff of the toasting grains with your eyes closed...it will be popcorn in your mind!
You’ve reminded me that all grains can be toasted before cooking so I’m going to try that next time I cook rice. I’ve never eaten millet so I’ll give it a go. Thanks for your practical advice as always.
Ah, millet! Takes me back to my young mom days, when my kids were in Waldorf school kindergarten and always had millet for snack on Wednesdays. The aroma in the classroom was so warm and comforting. Haven't made it in decades -- every time I made it back in the day, it was a gluey mush! I have high hopes for the toasting idea, though. Thanks!
Thanks, Michael. I appreciate your input and time you invested in reading what I had to say about millet...and yes, I agree about the gut health - it seems millet is one of the easiest grains for humans to digest.
I’ve never cooked millet ~ in fact, I’m pretty sure I’ve never tasted it. I think I’ve read that polenta was once upon a time made with millet before corn made its way to Europe from the ‘New World.’ You’ve made me curious to try it. Thank you for this helpful primer.
I think you might like it... The internet is filled with ideas of making "polenta" from millet. I'm not impressed with any of them, and I have no reason to replace actual polenta, which I love. I think it is reasonable to think millet was used as a kind of polenta before corn came to Italy, but at that time, people were eating a lot of gruel-like food...which, I suppose, is what polenta started off as...
Thanks for reading and commenting. I hope you give it a go, but I would suggest thinking of it more as a kind of couscous rather than polenta.
Maria Speck who wrote a book called Ancient Grains for Modern Meals, has a recipe for a Greek saganaki made with millet, which I’ve tweaked over the years. I always have intentions to make more with millet but never seem to go beyond this dish, but you’ve inspired me!
Thank you Jack for this tip...toast the millet!? I love this idea and will try it. I want to add millet more into my diet so I appreciate this post today. Happy Day to you and yours. :)
Oh, fantastic! I'm thrilled you found some interesting tips. Millet is an excellent grain to eat after a particularly difficult workout. It contains tons of protein, B vitamins, and iron, plus it's simple to digest!
I agree with Julie. I just showed this to my wife, and we’re both eager to toast up some millet.
Excellent. Go easy on the heat, and keep a close watch on those little grains. Be sure to take a whiff of the toasting grains with your eyes closed...it will be popcorn in your mind!
This is perfect then! :) Thanks again Jack.
You’ve reminded me that all grains can be toasted before cooking so I’m going to try that next time I cook rice. I’ve never eaten millet so I’ll give it a go. Thanks for your practical advice as always.
Hi! Much like the steps prescribed by McNulty to cook millet, I use similar ones, to cook basamati rice. Simple, unfussy with excellent results🙏🏻
I should try with millet.
Thank you. 🌻🌞🐰🧘🏻♀️🌌
Thanks, Mahesh...
Thanks, Yasmin...I hope you enjoy the millet if you give it a try...
Ah, millet! Takes me back to my young mom days, when my kids were in Waldorf school kindergarten and always had millet for snack on Wednesdays. The aroma in the classroom was so warm and comforting. Haven't made it in decades -- every time I made it back in the day, it was a gluey mush! I have high hopes for the toasting idea, though. Thanks!
Haha! Yes, the Waldorf Kindergarten! Mine made millet pizza there every Wednesday.
Perfectly timed! I’ve been looking for something different that’s easy to digest and on the healthier side. Thanks for the advice!
Oh fantastic, Reda... I hope the information helps!
Great article that's Jack. We use millet a lot at our house and it's good for our gut!
Thanks, Michael. I appreciate your input and time you invested in reading what I had to say about millet...and yes, I agree about the gut health - it seems millet is one of the easiest grains for humans to digest.
I’ve never cooked millet ~ in fact, I’m pretty sure I’ve never tasted it. I think I’ve read that polenta was once upon a time made with millet before corn made its way to Europe from the ‘New World.’ You’ve made me curious to try it. Thank you for this helpful primer.
I think you might like it... The internet is filled with ideas of making "polenta" from millet. I'm not impressed with any of them, and I have no reason to replace actual polenta, which I love. I think it is reasonable to think millet was used as a kind of polenta before corn came to Italy, but at that time, people were eating a lot of gruel-like food...which, I suppose, is what polenta started off as...
Thanks for reading and commenting. I hope you give it a go, but I would suggest thinking of it more as a kind of couscous rather than polenta.
Maria Speck who wrote a book called Ancient Grains for Modern Meals, has a recipe for a Greek saganaki made with millet, which I’ve tweaked over the years. I always have intentions to make more with millet but never seem to go beyond this dish, but you’ve inspired me!