Friday, September 28, 2012

Ancient Grains Millet


Millet is a staple found in Asia and Africa.  It has about 5,000 varieties and is found wild in Africa.  It is in the grass family.  Millet is also full of wonderful nutritional value.  It has high protein value (15%), high in fiber, has vitamins B and E, lecithin, calcium, iron and phosphorous.  When compared to wheat, it has a higher caloric count.  Millet has a low alkaline pH which makes it easy to digest and a low GI.  Millet is tiny, yellow and round.  When cooked, many people find its texture similar to wild rice.  It is used to make flatbreads, is used in stuffings or pilafs.  It is also eaten as breakfast “porridge.”  It has been known to make beer.  Millet can not be eaten raw.  People with thyroid issues should avoid eating large quantities of millet, it is a know thyroid inhibitor.  It is often combined with sorghum and other flours when used in baking.

Recipes and Resources

Hot Millet Cereal

1 tablespoon coconut oil

1 cup millet
2 cups boiling water
Fruit, milk, brown sugar to serve


In a large sauté pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar

Here are a couple sites with recipes.  We personally don't use Millet (it doesn't agree with my kiddos, but it is very yummy!  enjoy)

1 comment:

  1. Excellent blog on ancient grains. Very informative. Thanks!