Back home in KonguNadu before rice became popular in the 50s several kinds of millets were part of the diet. Once rice took over especially the white rice most of these other grains simply fell of the radar. When we were kids pearl millet was cooked and made into balls and kept soaked in water to be eaten during the hot summer afternoons. This was my grandfather mostly and we kids mostly kept away from it. While pearl millet was the most common one back home. Here in the US the millet that is available is cattail millet.
I am going to try a new experiment. Trying one new grain every week. I will very happy to have any of you join. Even if one more person than me is interested we can do it this way. I will introduce a new grain on Wednesday and then you will have the whole week to try the grain. You can leave a comment about the recipe you tried with the grain on that page and I will be glad to post your recipe if you email me the recipe. Or you can do it yourself on the facebook page. This will perhaps give the incentive to try a new grain/seed and along the way have some of these as part of our diet. Send me an email or leave a comment on this page if you are interested.
|Soak the millet and then cook in boiling water.|
I bought some millet from Whole Foods a month ago. It cooks pretty quickly and just as easily substitute it for rice. The millet by itself does not have any taste. Perhaps for taste buds used to glucose as in rice getting used to millet might be a little difficult. With a spicy curry on the side that problem can be easily overcome.
Cooked MilletLike what you are reading? Subscribe!
Preparation Time:10 + 30 (soaking time) minutes
Cooking Time:20 minutes
- 1 cup of millet
- 2 cups of water
- Soak the millet in plenty of water for about 30 minutes at least. Wash in several changes of water.
- Bring the water to a boil. Keep 1/2 cup of water aside. Add in the washed millet to the boiling water, cover with a lid and cook for 10 minutes first in medium heat. Stir with a spoon and cook for another 10 minutes in medium low heat.
- If the millet is still whole at this point add the reserved 1/2 cup of water. (I did not need it.) When the water is all absorbed turn off the heat. Keep covered for another 5-10 minutes before serving.
- Note: Watch the millet as it is cooking, if the waters get too low and if the millet is not cooked add the reserved water.