Millet is my new quinoa. It is such a great grain (technically a seed). Did you know that millet is often found as the main ingredient in bird seed…but I assure you it is not just healthy for birds. Just like quinoa, millet, is also gluten free but the best thing is that it is much more cost effective. I usually see millet in the stores for 1/4 the cost of quinoa. Its a great staple to have on hand if you follow a tight budget.
Millet is widely grown around the world. It is an important crop in Asia and Africa. 97% of millet is grown in these countries due to the productivity and short growing season under dry, hot conditions. People have been eating millet for generations.
Millet is a good source of some very important nutrients like copper, manganese, phosphorus, and magnesium. Magnesium has been shown to reduce asthma and migraine attacks. It may also lower high blood pressure and reduce the risk of heart attacks. The phosphorus in millet is important to our cells which develop and repair body tissues. Millet is also a great source of insoluble fiber. As part of a healthy diet plant based foods like millet can reduce our risk for so many different diseases that are all too common these days.
If you have never tried millet before, it has a very mild flavor which makes it work well in just about any dish. Use it in place of any grain such as quinoa, rice, wheat, or couscous. I use it for so many different dishes like breakfast cereal and even ground up in place of breadcrumbs. Sweet or savory…it doesn’t matter. Millet can take it.
As with all grains, nuts, and seeds, I soak them before use to reduce the phytic acid which can act as an anti-nutrient. It is really easy to do this by simply soaking the dried millet in water overnight, drain, and rinse right before cooking it.
Have you tried millet before? Id love to hear what you make with it and what you think of it in the comments.
- 1 cup millet (soaked in water overnight)
- ¼ cup apple cider vinegar
- 1 Tbsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano
- ¼ cup olive oil
- ½ cup parsley, chopped
- ¼ cup kalamata olives, pitted and cut in half
- ¼ cup capers, drained (optional)
- ½ cup diced cucumber
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, diced
- Drain and rinse the millet.
- Add millet to a small sauce pan and cover with water.
- Cook over medium heat until all of the water is absorbed, about 15 min.
- Add the millet to a large bowl.
- In a small jar or bowl add the vinegar, mustard, salt, pepper, oregano, oil and shake or mix with a whisk.
- Add the dressing over the millet and mix to coat.
- Add the rest of the ingredients and mix well.
- Keeps covered in the fridge for up to one week.