Let's Make Some Boiled Millet!


Learn how to make boiled millet, the traditional way of cooking this nutty-tasting grain. We'll show you how to make it with both dry and moist results.

For years, this is the only technique I used to make millet. Back then I didn't own a pressure cooker or steamer or anything fancy.

You only need a pan (or pot).

There's something to be said for easy low-tech cooking. Cooking your millet in this way is really easy to do.

Let's get started...

There are two options available to you when making boiled millet. One is to make a dry, fluffy grain; the other is to make it moist.

Which should you choose?

Sticky Millet Stacks

Make the drier millet if you'd like to serve it with a delicious sauce or a dish that contains lots of liquid, like a chunky soup or chili. The moist should be reserved for those times when you'd like more of a traditional polenta-like dish, or for a breakfast porridge.

Now, when I say "dry" I don't mean it's going to be like eating dust or anything. It simply means "not wet". The end result is sort of sticky.

You can see an example of what I mean by checking out these Sticky Millet Stacks. By the way, these little stacks are SO easy to make and super tasty which really surprised me because I used so few ingredients to make it all well-balanced in flavor. Give them a try some time.    :)


Let's Talk About Pre-Soaking

These days I pre-soak all my grains before cooking. I haven't always done this. I mean, I always pre-soaked my brown rice, but now I am pre-soaking millet, buckwheat, quinoa, and barley as well.

It has become pretty well known that pre-soaking your grains helps to cut down on any anti-nutrients, as well as make them more digestible.

If you have the time, I recommend soaking your millet in 3-4 times the amount of pure water. Let sit overnight (or around 8 hours), then drain in a colander, give it a good rinse, and it's ready for cooking.

If you don't want to presoak or you don't have the time, then just be sure to give it a good rinse first.

Okay, let's move on to the options we have for making our boiled millet...


To Make A Dry, Fluffy Millet:

For pre-soaked millet (originally 1 cup millet which has now expanded to be more than 1 cup), carefully add about 1 1/2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional) to a large pan or a medium pot. Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender.

For unsoaked millet, carefully add 2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover. Simmer, stirring occasionally, until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.

Makes 3 1/2 to 4 cups cooked millet


To Make A Moist Millet:

For pre-soaked millet (originally 1 cup millet which has now expanded to be more than 1 cup), carefully add about 2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional) to a large pan or a medium pot. Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender.

For unsoaked millet, carefully add 3 cups boiling veggie stock or water and 1/2 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover the pot. Simmer, stirring occasionally, until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.

Makes 3 1/2 to 4 cups cooked millet




No matter which technique you choose, do not set your millet to cooking and walk away. Stir occasionally to be sure the water gets absorbed evenly, adding more water as necessary to avoid the millet sticking and scorching your pot or pan.

Now use the "Millet Flavor Matches" to season your dish to perfection.


Happy cooking!


If You Like Millet Try...


Photo of kasha
Buckwheat!
Photo of quinoa
Quinoa!
Photo of brown rice
Brown Rice!

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