I’ve been experimenting with Millet recently. While millet has been used primarily for birdseed and livestock fodder in Europe, it is now gaining popularity as a delicious and nutritious grain that has gained in popularity because it is naturally gluten-free. It’s good for making creamy like mashed potatoes or fluffy like rice, and goes well with many types of food. It’s got a cous cous or quinoa like quality and is a very versatile grain – excellent for making porridge, salads and even cereal breakfast bars as I’ve just discovered. It’s also good source of some very important bone nutrients, including copper, manganese, phosphorus, and magnesium.
It’s also remarkably cheap coming in at about £2.50 kg. Not as cheap as cous cous but much more nutritious! I made a large batch up last week and we’ve been eating it for lunch sprinkled with sprouted chickpeas and salad. Here’s the recipe –
Weigh out 200g (1 cup) of dried millet. In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Don’t let it burn. Add 2 cups of water and a pinch of salt, give it a good stir and bring to the boil. Simmer with the lid on until all the water is absorbed (about 15 minutes). Switch off the heat and let the millet stand and steam for 10 minutes – this way all the water is absorbed and the grain becomes lovely and fluffy.
Millet (like cous cous) is very versatile, so it’s a perfect way to get rid of leftover veg. I used cucumber, tomato, some grated red cabbage, fresh herbs and sprouted chickpeas and seasoned with salt, pepper, lemon juice and olive oil. It would be delicious with some crumbled feta and toasted nuts and seeds too!
200g millet = 50p
Herbs = from the garden
Lemon, olive oil, salt & pepper = 20p
Vegetables & chickpeas = £1
Total = £1.70 for 4 (43p per portion)