Try Millet instead of Rice!

This past week we were shopping and picked up a package of Millet by mistake instead of Quinoa.

We never had it before, and it was really delish, especially with some GGOO poured over it.

Both grains are gluten free super foods!

Here is how we prepared it…

Instead of water you can use vegetable broth so that it has a more intense flavor. You can experiment by adding lemon, apple cider vinegar, spices or dried herbs while cooking to make it even more flavorful.

Ingredients:

• ½ cup of millet
• ½ cups of water
• 1 tablespoon of tamari or soy sauce or teaspoon of sea salt

Directions:

Looking for organic whole millet? Here you go!

1. Soak the millet overnight, or at least 4 hours to help eliminate the phyates which are anti-nutrients. This makes it is more digestible and lets it cook faster (Similar to soaking wheat flour which turns matzah into chametz)
2. The next day, rinse it and wash it and strain it to eliminate all the water it had been soaking in.
3. Toast the millet in a frying pan until it begins to brown and release its aroma
4. Put the toasted millet into a pot with water. When it boils, add tamari sauce, reduce the heat to medium and cover and cook for 10-15 minutes.
5. All the water should have been absorbed or boild away to be done.

You may want to start by boiling in 1 cup of water and when it is boiled away, taste the millet. If it needs more cooking, add another 1/2 cup and keep cooking until the water is gone. Different millets will need different amounts of water and cooking times.