Millet is a gluten free ancient grain, actually a seed, that cooks quickly and has a pleasantly mild, slightly sweet flavor. Great in pilaf!
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Millet is one of the oldest cultivated grains and can be used to make bread, beer, cereal, and other dishes. According to WebMD, millet is rich in niacin which is important for healthy skin and organ function. In fact, it’s such an important compound that it’s often added to processed foods to enrich them. Millet is also rich in potassium—a mineral that supports healthy kidney and heart function. Certified organic.
Toast 1 cup millet in a dry saucepan over medium heat for 4-5 minutes or until golden brown. Do not burn! Add 2 cups water or brith and a pinch of salt, and stir well. Turn up the heat and bring to a boil, then reduce to a simmer. Add an optional pat of butter at this point, and cover. Simmer for 15 minutes or until most of the liquid has been absorbed. Do not stir or open the lid! Rest for 10 minutes off the heat before fluffing with a fork and serving.