Recipes for Life

Cook. Eat well. Be happy.

Basic Millet II

The millet (Poaceae) family is a group of ancient gluten-free cereal grains that has been cultivated for more than 10,000 years.  Familiar in the U.S. as the small, light-colored spherical component of birdseed, millet is a staple food crop across India, Africa, and Asia. The nutritious, silica-rich grain grows quickly in hot, dry areas with relatively low soil fertility. In Nigera, millet is fermented into a traditional porridge called ogi, which makes up a significant part of the diet.

Millet is an economical, delicious and flavorful grain that can stand alone as either a creamy porridge or fluffy side dish. It can also be added to stir fries, salads, soups and casseroles. Like most grains, millet should be soaked, fermented or sprouted to enhance its nutritional value. It can also be toasted prior to cooking for a warmer, nutty flavor.

Prep time:

5 minutes hands on time

Soak time:

Overnight (8-12 hours)

Cook time:

Time to boil + 45 minutes (hands off simmering time)

Ingredients

Equipment

Instructions

Step 1. Rinse

Place the millet in the bowl or non-reactive cooking pot. Sort through the millet, removing any foreign debris. Then, add enough water to cover the grain by about 1 inch. Agitate the millet with your hand for about 30 seconds. Drain. Add more water and repeat until the water runs clear, usually two-three times.

Step 2. Soak

To the rinsed and drained millet, add the 4 cups of warm filtered water plus the acidifying agent of choice. Soak in a warm place overnight (7-12 hours).

Step 3. Cook 

Place the millet and its soaking water in a pot with a tight fitting lid (if it isn't already there).  Bring to a boil uncovered. Skim off any foam that rises to the surface and discard.

Stir in the salt and butter/oil. Cover and reduce heat to the lowest setting. Simmer without removing the lid for 45 minutes. Fluff with a fork. If the millet sticks at the bottom, add a dash of water, remove from heat and replace the lid for about 5 minutes.