Millet can be used as a substitute for rice or quinoa in salads, with sautéed or steamed vegetables, cereal, desserts, and other dishes. I first tried it in a restaurant in Cologne, where it was served in a bowl with other raw and cooked veggies, and we enjoyed it so much that we raced to the grocery to buy some. We didn’t like it at first since we didn’t know how to cook it, but now that I know how to do it, we love it!
- 1/2 cup millet (100 g)
- 1 1/2 cups of water(375 ml)
- 1 tablespoon tamari or soy sauce
- Soak the millet the night before or for at least 4 hours. This step is optional, however it aids in the removal of phytic acid (which can steal nutrients from our bodies), makes millet more digestible, and speeds up the cooking process.
- Wash it well the next day, removing as much water as possible.
- In a frying pan over high heat, toast the millet, stirring occasionally, until it browns a little and releases its aroma.
- Place it in a saucepan or pot with the water and bring to a boil. Toss in the tamari, reduce to medium heat, cover, and simmer for 10 to 15 minutes (the time may vary depending on the millet you use). It is necessary to consume and dispose of all of the water. If you're doing it for the first time, I propose throwing only 1 cup of water (250 ml) and then tasting it before throwing the other 1/2 cup (125 ml). Not all millennia are created equal, and the amount of water and cooking time will vary depending on whether you use a ceramic hob, a fire, or an induction cooktop.
Amount Per ServingCalories 61Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 950mgCarbohydrates 11gFiber 1gSugar 0gProtein 3g