I was planning to give you a thorough description of my thoughts about millet and why I love it so much instead of quinoa, but hey, what was I thinking?
Doing the same as so many foodies, nutritionists and health-seekers? Singling out 1 particular food item and declaring it a superfood, without which you cannot be sane/healthy? Seeking out the best fitting scientific proof for my statements and leaving out the ill-fitting ones? Going with the vibe, created by the food industry?
No! I just love to eat millet; it’s a gluten-free grain which corresponds very well with my intestines, which quinoa does not. It makes my tummy ache and I dislike the taste, especially the taste of the flour. Besides, I love to eat more locally grown, read very local to European, products, so, literally quinoa is very far away from me.
Ok. One thing I believe is that I do not need a grain which is so rich in protein etc., because I don’t live on high altitude and I am not a poor farmer, labouring very hard on the fields every day, needing a (it used to be) cheap protein to live on.
Back to millet then.
I like the versatility of the grain; It’s super-easy to cook, you can make sweet and savoury dishes with it and the mild taste goes very well with all kinds of different flavours.
How to use it:
*Just cook it like rice; 1 cup of millet and 2 cups of water, bring to the boil, with or without a pinch of salt. Lid on, softly, about 20 minutes. Make it loose with a fork. Let it cool for use in salads or just eat as side dish of rice.
* When you want a more creamy millet, add ½ cup more water and maybe a cup of vegetables like carrots or cauliflower. When it’s cooked, mash it and you’ll have a wonderful creamy vegetable millet mash. Or use Sarah’s super recipe for creamy millet mash.
* For a bit more nutty flavour, first toast the millet in a cast-iron skillet for a few minutes till you smell it, stirring continuously. Then cook it like described above.
* grind the millet and use the flour in whatever you’re baking. Make a mixture with some other gluten-free flours like buckwheat or rice flour. Here is a Pinterest link to loads of lovely millet cookies!
My next post will be the recipe of the yummy millet salad with roasted cauliflower I made yesterday!