How to cook millet
In a dry skillet, toast 1 cup millet for roughly two minutes. Add 2 cups water (or vegetable broth), a pinch of salt, and 2 teaspoons olive oil. Bring to a boil, reduce to a simmer, cover, and cook for 16 minutes; until most of the water is absorbed. Remove from heat and let sit for 10 minutes.
Millet can also be popped like popcorn or cracked and used as porridge.
How to use millet
Whole millet is a workhorse grain in my kitchen. It makes the perfect grain bowl base, can be used in vegetable fritters and gratins, tossed in salads, popped, or cracked for a solid morning porridge.
How to store millet
Millet, whether the whole grain or flour, is best stored in airtight containers in a cool place. Whole millet can be stored up to a year in the freezer or 6 months in the pantry. Millet flour is best stored in the freezer and will last up to 6 months. If the grains or flour have a rancid smell when you open the bag, toss and buy fresh.
It’s easy to be fooled by millet if you’ve ever looked at a scoop of bird seed and thought, “How can humans and birds possibly eat the same thing?”. Millet has many applications in feed for animals, but is also a wonderful gluten-free grain with which we can cook. Like quinoa and amaranth, millet is actually a seed that cooks like a grain.
Millet can be prepared like rice, substituted for potatoes when cooked with more liquid, and make a great addition to grain bread. It also makes a great bed for roasted vegetables, curries, and stews. Lightly roast millet before cooking to enhance the earthy, nutty flavor. Leftover millet can be tossed in salads or added to your morning eggs ( I love adding about 1/2 cup of cooked millet to frittatas – it’s a great way to add bulk).
Flour: Beyond the grain, millet makes a wonderful, mild gluten-free flour. It’s great when paired with other gluten-free flours and is part of my favorite blend with oat and sorghum flour.