With more of a bite than quinoa and a little less heft than brown rice or barley, millet has become one of our favorite grains to keep on hand for meals during the week.
How to cook it
It comes together amazingly quickly compared to other whole grains (Yes, brown rice… I am looking at you) and the simple 1-2 ratio makes it easy enough to make without having to bust out a recipe : 1 cup millet to 2 cups water or broth.
- Lightly toast millet in saucepan.
- Add water and a dash of olive oil to pan.
- Bring to simmer and lower heat slightly til millet is fluffy (15-20 minutes).
How to use it
- Use it in your grain/veggie/protein bowls and salads for added texture.
- Use it in soups and stews in place of rice and quinoa.
- Add it to scrambles along with greens to bulk up your breakfast scramble
- In veggie burger patties
- In stir fries
- With brothy beans
aneelee 