Uncooked Millet | Gluten-Free Grain

It is easy to be fooled by millet if you’ve ever looked at a scoop of bird seed. Millet has many applications in feed for animals but we can also grow millet as a wonderful gluten-free grain with which we can cook. In the same category as quinoa and amaranth, millet is actually a seed.  However, it cooks up like a grain and therefore we use it as such.  I love millet because it can have many different uses and textures.

Millet can cook up like rice, cook up softer and be a great potato sub, and millet can also make a great addition to grain bread.  I will also lightly roast millet before cooking to enhance the earthy, nutty flavor. I find that millet makes for a great bead for roasted vegetables, curries, and stews. Left over millet can be tossed in salads or added to your morning eggs (I love adding around 1/2 cup of millet to frittatas- great way to add bulk!)

Cooking instructions can be found here.  I find it makes a great addition to pilafs, salads, and a great base for stews and currys.  If cooking like rice, I’ll cook a little extra and freeze some for later quick use. If you would like to grind your own millet flour (a nice, mellow gluten-free flour), you can use a grain mill (electric or manual) or your high speed blender (I just recommend sifting the flour before using.)

NE Vegetarian Millet Recipes:


Vegetarian Millet recipes from around the web: