Millet A Master Grain
Updated: Apr 17
Millet is one of the most versatile and understated of all the grains. Let's spend a little time showing ways to cook and use this remarkable tiny grain millet.
Fluffy Cooked Millet
One cup millet
2/3 tsp. sea salt
Three cups water
One-half-inch piece kombu
Wash millet, drain in a mesh strainer, allow it to dry.
Warm up a cast iron skillet on a medium flame.
Toast lightly the drying millet until lightly golden and smells wonderfully nutty, set aside.
Bring water and kombu to a near boil, remove kombu, save for another use.
Lower the flame to medium, pour in the millet and salt, stir to mix.
Allow the mixture to begin to boil, turn Dry Roasting Millet the flame to low. 7. Place a flame tamer/diffuser under the pot. Cook for about 40 minutes
Boiling Millet Cooked Millet
After millet is cooked, you can place it in a dish to become firm and use it in many other ways. Flatten the top of the millet to be smooth and cover the top so it does not dry out. You can refrigerate to use later or when firm, you can use right away.
Various Suggestions:
Cut into tiny squares.
Pan fry in a little oil, turn to be golden brown.
Make a tempura batter, dip squares into batter and deep fry, serve immediately with a ginger soy dipping sauce or your own favorite.
Firming of Millet
Soft Creamy Millet Cereal
To serve as a creamy warming cereal:
Add sufficient water or favorite organic plant milk to mix with cooked millet.
Warm up on a low flame until desired consistency. Add condiments such as toasted seeds, nuts, nori, gomashio, (sesame salt), wakame furikake, umeboshi, or a sweetener.