Some people think millet is a little tasteless but it doesn’t have to be when you cook it well!What learned in my hippie day was to lightly toast it before cooking. This gives it a richer nutty flavour. Millet has thus become a favourite gluten-free grain of mine!Did you know that Millet is an Alkalizing Grain! It is a Superfood.
Course Main Course, Side Dish
Cuisine gluten-free, vegan, vegetarian
Keyword Gluten-free, millet, Vegan, vegetarian
Author Diana Herrington
Ingredients
1cupmillet
2 1/2cupswater
1/2tspHimalayan salt
Instructions
Add millet to a pot with a tight-fitting lid.
Dry sauté on medium heat till golden brown, stirring constantly. NOTE: If you hear a POPPING noise, your heat is too high.
Add water and sea salt.
Cover with the lid, bring to a boil and simmer for 25 to 35 minutes, till all the water is absorbed (millet should be dry).
OR this only works on an electric stove. Cover with the lid, bring to a boil and simmer for a few minutes, then turn off the heat. Leave on an electric stove burner that you have been cooking on with the lid on (do not peek) Leave for 30 minutes; all the water will be absorbed (millet should be dry).
Enjoy!
Notes
Read all the health benefits of this gluten-free, alkalizing grain