TV Tuesday #30: How To Cook Millet Perfectly Every Time

Have you ever made millet? It’s a fabulous gluten free grain that not only tastes delicious, but is easy to make and can be used in a ton of different ways.

If you’ve tried cooking it before, did you get a light, fluffy texture? A mild and nutty taste?

If you’re anything like me, your first few attempts may not have been stellar. My search on the internet led me to instructions like add X amount of water for X amount of dry millet. Simmer covered for X amount of time.

The problem was every website had different water measurements and cooking times. How is that possible? Sure if one is making a porridge from millet it will be different than directions for a “rice” like side dish, but that wasn’t the case here.

So what does a girl do?

Try ‘em all of course. So over time I have found the best way to cook millet, that gives me the same, fluffy texture with a light nutty taste. Much more desirable than the mushy, gooey, sometime sticky millet mess I had gotten in the past.

The beauty about millet, besides the fact that it is gluten free (because it is a seed, not a grain), is that it’s also fairly inexpensive, especially in comparison to quinoa.

Use the following technique, and the ratio of 2:1, water to millet (just like rice), to get the perfect result every time!

If you’re not familiar with millet here is some helpful information.

Information sited from bodyecology.com

  • -Millet does not feed candida yeast.
  • -It provides serotonin to help improve your mood by soothing and calming.
  • -It helps hydrate the colon for better more regular elimination.
  • -It’s alkalizing.
  • -And it’s easy to digest.

1 cup of millet has 19% of your required daily magnesium intake, but it’s also loaded with fiber, b vitamins, antioxidants, tryptophan and calcium to name just a few.

Here’s some links to recipes that we love. If you’re new to cooking with millet, then this should be plenty of ideas to help you on your way.

Millet Recipe Round Up from great whole food websites
Millet Pomegranate Salad with a Basil Chimichurri Dressing
Carrot Millet Muffins with Currants
The Millet Energy Salad
Fennel Mustard Rockfish with a Broiled Orange and Radish Millet Salad
Asian Millet Salad with Mango

I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Simple Lives Thursday, Full Plate Thursday, Freaky Friday, and Foodie Friday.

9 Responses to TV Tuesday #30: How To Cook Millet Perfectly Every Time

  1. Joanne (eats well with others) November 6, 2012 at 4:22 pm #

    I have only made millet once and it was in a soup so I think maybe that’s why i didn’t have any problems. Definitely need to try it out on it’s own using your tips!

  2. MomLady OR November 6, 2012 at 5:20 pm #

    I’ve seen millet called for as a flour in baked goods, but had no idea what it was nor how to use it. Thank you so much for this video!! We love Quinoa and will be trying millet now too!!

  3. Robin November 6, 2012 at 5:22 pm #

    I’ve never even considered preparing anything with millet before! But now, I just might! Thanks!

  4. Suzi November 6, 2012 at 8:51 pm #

    Any adjustments when cooking at altitude? It takes a little longer to cook noodles than it does at sea level, so we add a little salt to the water. I presume if I wanted to skip the salt in my millet, I could cook for a few minutes extra?
    I’ve never cooked with millet, and hubby is kind of “over” quinoa, as the last time I made a quinoa-sweet potato chili, he had a rather pronounced and oft-repeated “cleansing effect” (AHEM!) the next day. I may have to try the same recipe with millet and hope a better reception!
    Thanks!

    • France Morissette November 7, 2012 at 4:02 am #

      Hi Suzi, The cooking time needs to increase by 20% per 1000 feet. That’s a ball park for anything really. In this case it’s about 5 minutes per 1000 feet. Hope that helps.

  5. inspirededibles November 7, 2012 at 7:09 pm #

    Millet is a favourite over here as well and I just love how you’ve served it up on a bed of
    greens with complementing sweet notes…your videos are fabulous France. I
    watched a bunch last week and was mesmerized; truly, I thoroughly enjoy your
    style.
    http://www.inspirededibles.ca

  6. Miz Helen November 11, 2012 at 12:05 am #

    Great Post! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. cirelo November 19, 2012 at 11:33 pm #

    Can you soak millet overnight and have it come out w/out turning to mush? Or is that just part of the deal with soaking?

    • France Morissette November 20, 2012 at 5:37 am #

      I haven’t tried soaking it overnight. You could try, and then toast it an see if it turns out. But I think you’ll get more of an oatmeal texture.

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