How to cook millet is a question I am frequently asked. This interesting grain is not a common crop among gardeners, as it tends to be a seasonal crop found mainly in the southern United States and in parts of Western Europe. Fortunately, there are several easy to prepare recipes for miles that make this little seed an interesting addition to any kitchen. All you have to get started is water, millets and salt. You could easily prepare your very own quick-cooked millets on the stove, over the fire or even slow-cooked in a multi cooker or slow cooker.
If you are thinking of cooking millets with rice, you can try one of the following dishes. First, try the basic sweet potato casserole. Just substitute the white potatoes for the quinoa and cook the vegetable along with a bit of salt and pepper, to help enhance the flavor. Place in a single layer of uncooked rice and bake in the oven until the dish is fully cooked. Serve warm.
Secondly, try some of the classic millet recipes using millet instead of white flour. One example is the nutty porridge made from millet. You can soak long grain brown rice (also known as faro) and add chopped nuts and dry milk into the pot along with a little water to help thicken the porridge. Cook for about two hours until the porridge is fully cooked.
You can also add chopped nuts and dried fruit into a slightly warmed rice paddle to make a delicious dessert. Cook brown rice until it is almost done and place into a bowl. Add one tablespoonful of miles to the rice and stir to combine. Let cool and serve with a cherry on top.
Another favorite gluten-free alternative to rice is buckwheat Millet. It is made from buckwheat that is roasted to improve the flavor, then processed into flour. To make a gluten-free millet cake, mix buckwheat flour with warm water until the mixture forms a paste-like quality. Then add vanilla, cinnamon, and sugar to taste. Serve warm or at room temperature.
Unlike many other grains, millets have very little processing. Even their seeds are not hulled. Because of this, they have a rich and hearty flavor. When roasted, millets impart their flavors to the liquid that is extracted during roasting. The flavor of the millets varies depending on the region where they were grown as well as by the time of year they were harvested. They can be very mild or very spicy.
The way they are cooked varies by region, too. Some are eaten raw, but others need to be cooked slightly to avoid destroying their enzymes. When cooked, rice grains are a great substitute for pasta, which is often cooked in heavy oil, which can destroy their nutrients.
There are many other cooking options for miles. They can be used in breads, cereals, crackers, pizzas, sauces, soups, stews, curries, and chili. You’ll be able to find millet in any grocery store or search the web for recipes. The great thing about this grain is that you can use it in virtually any recipe to create a new, flavorful twist to an old favorite.
In the food processor, combine the millet, brown sugar, cinnamon, and baking powder into a medium bowl. Add a few cups of cool water and stir until thoroughly blended. Then add the dry grains to the mixture and gently mix them until they are completely combined. Place the mixture into your rice cooker and cook on low for approximately one hour. This will allow the grain to break down while it cooks, releasing its nutrients into the water.
Once done, drain the mixture and place into your rice cooker. Adjust the settings to cook your rice evenly. I would recommend doing a test run with this, adding just a small amount of water at a time to make sure it cooks evenly. Cook your first batch at your desired cooking temperature, then up the temperature a bit until you are satisfied with the results.
For the best results, experiment with both methods. You might find that the slow cooking rice cooker method is what works best for you. Or, perhaps you like to try millet in a regular pan on your stove top, which does a great deal to help maintain a nutty flavor. Regardless of how you choose to enjoy your bowl of rich, fluffy breakfast, you are sure to fall in love with millet as a whole grain.