Millet

It certainly seems like kale and quinoa are having their 15 minutes of fame these days, right? I think this is great (obviously) but I also feel bad for the other greens and grains that are being overlooked.

If you are the type of person who eats grains there are so many tasty, healthy options these days but it seems like most people stick to the tried and true basics like brown rice and quinoa. There are a lot of different grains that are good options for people with gluten intolerance or sensitivity and millet is one of them.

I really like millet for its taste and texture – I use it in soups, salads or on its own as a side dish with chopped veggies. It has a mild flavor which makes it very versatile. Millet also is:

  • Gluten free
  • Full of iron, calcium, B vitamins (niacin and thiamin), magnesium and potassium
  • Rich in protein
  • High in fiber

Cooking millet is pretty simple, you just bring 2 cups of water to boil, add ½ cup of millet and let it simmer for 30 to 40 minutes. Be careful not to overcook as it can become mushy.

I am partial to Bob’s Red Mill, but you can usually find millet in the bulk bins at some grocery stores.

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