All About Millet

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet was introduced to the U.S. in 1875, was grown and consumed by the early colonists like corn, then fell into obscurity. Only in recent years has it begun to make a comeback and is now becoming a more commonly consumed grain.



There are many varieties of millet, but Pearl Millet produces the largest seeds and is the variety most commonly used for human consumption. Because of a remarkably hard, indigestible hull, this grain must be hulled before it can be eaten. Millet is considered to be one of the least allergenic and most digestible grains available.

A Healthy Grain

Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein and contains:

• High amounts of fiber
• B-complex vitamins including niacin, thiamin, and riboflavin
• Essential amino acid methionine, lecithin,
• Vitamin E.

It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk

Cooking with Millet

There are many cooking variations to be found for millet. A good general guideline is to use 3 parts water or stock and 1 part grain, add grain to boiling water, and simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and let steam, covered for ten minutes more. If millet is presoaked the cooking time is shortened by 5 to 10 minutes.

The flavor of millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected. An intriguing suggestion for cooking millet is to soak the grain overnight, heat water or other liquid in top of a double boiler, add millet and steam over boiling water for thirty minutes or until the millet is tender.

Millet is delicious as a cooked cereal and in casseroles, breads, soups, stews, soufflés, pilaf, and stuffing. It can be used as a side dish or served under sautéed vegetables or with beans and can be popped like corn for use as a snack or breakfast cereal. For interesting taste and texture variations it may be combined with quinoa and brown or basmati rice. Millet may also be sprouted for use in salads and sandwiches.

For yeast breads up to 30% millet flour may utilized, but it must be combined with glutinous flours to enable the bread to rise. For a delightful "crunch" in baked goods, the millet seeds may be added whole and raw before baking.

Check the recipe section for recipes using millet.

Random Thought - I know God will not give me anything I can't handle. I just wish that He didn't trust me so much