Best 2 How To Cook Millet Recipes

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Millet, an ancient grain known for its nutritional value and versatility, has been a staple in various cultures for centuries. Its mild, nutty flavor and chewy texture make it a delightful addition to various dishes. This article provides a comprehensive guide to cooking millet, including detailed instructions for preparing it in different ways.

From fluffy steamed millet to hearty millet pilaf, this article offers a diverse collection of recipes that cater to various tastes and preferences. Whether you're looking for a simple side dish or a flavorful main course, these recipes will guide you through the process of creating delicious and satisfying millet-based meals. Discover how to transform this ancient grain into delectable dishes that will impress your family and friends.

Let's cook with our recipes!

HOW TO COOK MILLET



How to Cook Millet image

A naturally gluten-free grain, millet has a mild, corn-like flavor that's super versatile in the kitchen. Learn the best way to steam it, then use as a base for all kinds of sweet and savory dishes, such as our Crispy Grain Salad with Peas and Mint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Yield Makes about 3 cups

Number Of Ingredients 3

1 cup millet
Pinch of kosher salt
Extra-virgin olive oil (optional)

Steps:

  • Combine millet, 2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook until tender, about 25 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

OVEN-BAKED MILLET



Oven-Baked Millet image

Deborah Madison, in her wonderful new cookbook, "Vegetable Literacy," put a new spin on millet that may have changed my millet-cooking life forever. She suggests cooking the grain as you would a polenta, which it kind of resembles when it's cooked, with most of the grains breaking down to a mush while others remain crunchy. I'd always been a bit flummoxed by this uneven cooking and the texture of the broken-down millet (it's a bit chalky). But serving it like a polenta makes perfect sense. You can serve it soft, right after it's cooked, or let it set up and then slice it and crisp the slices or use them in gratins, as I do with cornmeal polenta. I was so taken with this idea that I decided to cook the millet in the oven, the way I do for my easy cornmeal polenta, after first toasting it in the pan. It worked beautifully.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h10m

Yield 4 to 6 servings.

Number Of Ingredients 6

4 cups water (or stock)
1 cup millet
1 teaspoon salt
1 tablespoon butter (more to taste)
1/3 cup freshly grated Parmesan
Freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Heat a 10-inch cast-iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell toasty, sort of like popcorn. Add the water or stock and the salt.
  • Transfer the pan to the preheated oven. Set the timer for 25 minutes and give the millet a stir. Bake for another 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan. Remove from the oven; if desired, stir in the Parmesan. Serve right away, topped with tomato sauce or a stew. Alternatively, allow to cool, either in the pan or spread in a small sheet pan, baking dish or cake pan; when it is solid, cut into squares, slices or rounds, which you can grill, fry or layer in a gratin.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 466 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Rinse millet thoroughly before cooking. This will remove any dirt or debris and help to reduce the cooking time.
  • Use the right ratio of millet to water. The general rule is 1 cup of millet to 2 cups of water, but this can vary depending on the type of millet you are using and your desired consistency.
  • Bring the millet and water to a boil, then reduce heat to low and simmer. This will help to prevent the millet from sticking to the pot and ensure that it cooks evenly.
  • Cook the millet for the recommended amount of time. This will vary depending on the type of millet you are using, but it is generally around 15-20 minutes.
  • Fluff the millet with a fork before serving. This will help to separate the grains and make them light and fluffy.

Conclusion:

Millet is a healthy and versatile grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins and minerals. Millet is also a good choice for people with gluten intolerance or celiac disease. With its nutty flavor and chewy texture, millet can be used in salads, soups, pilafs, and even desserts. So next time you are looking for a healthy and delicious grain to add to your meal, give millet a try!

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