Move over quinoa; learning How To Cook Millet opens up a whole new batch of culinary possibilities!
My first encounter with millet was over 20 years ago, when I was searching for a gluten-free bread for my son. A local store sold a brand of millet bread that was gluten-free and not too bad. Back then, there weren’t as many options as there are today, yet now and then, I still pick up a loaf of that bread for myself. It makes delicious grilled cheese sandwiches.
I’m always making a batch of quinoa for myself to add to stir-fries and salads, but I never thought about doing that with millet until recently, when a friend told me about making it for the first time. I figured I would give it a try, as I’m always open to new ways to put a different spin on my favorite recipes.
Millet expands significantly as it cooks, so a little goes a long way. I cook it in water when I’m not sure how I want to use it, but I use broth if I know it’s going into a savory dish.
What is the difference between millet and other grains?
Many grains, such as wheat, barley, and rye, contain gluten, whereas millet, quinoa, and amaranth—which, yes, are technically seeds but are classified as culinary grains—do not. Other grains, such as rice and oats, are essentially gluten-free; however, oats, in particular, may be subject to cross-contamination and should be certified gluten-free for individuals with gluten allergies or sensitivities.
Millet tends to be higher in protein, amino acids, and fiber than many other grains, which may contain more carbohydrates and calories. You can find millets in various sizes and varieties, with pearl millet being the most often produced for human consumption. Millet and amaranth are excellent baking flours. Some key differences between millet, quinoa, and amaranth are:
- Millet: Contains less protein than quinoa and is not a complete protein. It is slightly sweet and nutty with a chewy texture.
- Quinoa: A complete protein containing all nine essential amino acids. It has a nutty flavor and fluffy texture.
- Amaranth: Like quinoa, it is a complete protein with all nine essential amino acids, with a slightly nuttier flavor than millet and quinoa. It can be chewy or crunchy.
How do I store leftovers?
Allow cooked millet to cool to room temperature before refrigerating in an airtight container for up to 5 days. Prepared millet can also be frozen in freezer-safe containers or zipper bags for up to 3 months. Reheat cooked millet in the microwave or enjoy it cold.
Serving suggestions
Once you learn how to cook millet, you’ll be surprised at how many ways you can enjoy it. This versatile grain pairs well with a Ground Beef And Broccoli Stir-Fry, Sautéed Vegetables, and Panang Curry. Substitute millet for rice in this Korean Beef Bowl. Add it to a Spinach Frittata, a Warm Brussels Sprouts Salad, or, after it cools, to this Mexican Chopped Salad. Use millet as a substitute for other grains in all your meals.
Ingredients
- 1 cup millet
- 2 cups water or vegetable broth
- Kosher salt to taste, optional
- 2 teaspoons unsalted butter optional
Instructions
- Place the millet in a fine mesh strainer and rinse well under cold water. Drain well. In a dry saucepan over medium heat, toast the millet for 4-5 minutes until it becomes lightly golden and you notice a nutty aroma. Watch carefully so it does not burn.
- Add 2 cups of water (or broth) and salt to the pan. Increase the heat to high and bring the mixture to a boil. The water may sputter as it hits the hot pan.
- Reduce the heat to low, cover the pan, and let the millet simmer for about 20-25 minutes until the water is absorbed. If you are using butter, stir it in once the heat is reduced.
- Remove the pan from the heat and let it sit, covered, for 10 minutes. Finally, fluff the millet gently with a fork and serve warm.
- Enjoy the millet as a nutritious side dish or a base for your favorite bowl meal.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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