Hulled millet tastes a bit like corn, with a pleasantly chewy texture. This whole grain cooks faster than most, making it a great weeknight choice. Millet answers the question of “what goes underneath this stew?” now that we’re having rice no more than twice a week. It’s a pretty choice for Buddha bowls too, nestled in with beans and greens. Organic millet is a bargain at just 10 cents for a half-cup serving.
|Prep Time||5 minutes|
|Cook Time||15 to 40 minutes|
|Passive Time||10 minutes|
- Put millet in a mesh strainer and rinse briefly to remove any dust. If you have time, toast millet in a large dry skillet over medium heat for 5 minutes, until the millet is fragrant and you hear a few grains pop. Toasted millet tastes more like corn, but I skip this step if I'm in a rush or will be covering the grain with a saucy stew.
- Slowly pour water into the hot skillet, add salt, cover, and bring to a boil over high heat. Reduce heat to low so water barely boils and allow to simmer for 25 minutes. Turn off heat and let rest, covered, for 10 minutes.
- Fluff millet with a fork and try a small spoonful of millet to check the texture. If it's too hard, add water, cover, and cook on low, stirring and checking every 5 minutes.
- Serve millet hot, at room temperature, or chilled. Keeps refrigerated for five days or frozen for three months.
Cook millet for 15 minutes with 2 cups of water for separate grains with a bit of bite, 40 minutes with 3 cups of water for something close to mush, like polenta or grits. The directions above are for my favorite, middle way: with 2 1/2 cups of water for 25 minutes.
Nutritional Information for Cooked Hulled Millet
A half cup of cooked millet has 4 grams of protein, only 100 calories, and a good dash of fiber. The full nutrition label is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.
This content is for members only.