Millet Seeds

White millet, also called white proso, is an ancient grain that’s a staple in quite a few cultures. Today, when people are growing more concerned about gluten, millet is getting a chance to shine. Technically, this grain is a grass seed and is naturally gluten-free. It’s also nutritious and has a delicious mildly-nutty flavor. Overall, millet grain is an excellent addition to your pantry. Please remember that white, pearl, and foxtail millet are all different species of plants. There are about 500 types of plants that classify as “millet.” But only a few of them are cultivated for food. The difference in taste and nutritious value of different types of this grain is minimal. However, white proso millet is easier to cook, and one might argue that it’s a little tastier. This delicious grain is a natural source of many minerals, including iron, and B vitamins. Note that even hulled whole grain variety has quite a lot of soluble fiber. It’s also a great source of plant proteins.

You can use millet in many ways; serve cooked grain, both sweet and savory. It’ll go well as a side for nearly anything and as sweet porridge for breakfast. To cook it soft and fluffy, start by roasting it in a pan for about 5 minutes to enhance the nutty taste. Then, add 2 cups of water or broth for every cup of grain. Season with salt and bring to a boil. Next, let simmer for about 15 minutes (until the liquid is absorbed). Avoid stirring to prevent the breaking of grains because it is very tender. Finally, remove from the heat and leave to stand for 5-10 minutes. Fluff up with a fork. Be gentle!

• For a fluffy, light millet, you want to use 1 part dried millet to 2 parts water.
• Before adding water to the millet, toast it over medium heat for a few minutes until fragrant.
• Once toasted, add the water and a healthy pinch of salt.
• Bring the water to a boil and then reduce the heat and cover the pot.
• The millet will need to bubble away for 15 to 17 minutes, or until all the water has been absorbed.
• Don’t open the lid during the cooking process or else you’ll let the steam escape!