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How to Cook Millet
Millet is a gluten-free, highly nutritious grain. Like quinoa and buckwheat, millet is not an acid forming food. Millet is easy to digest and very soothing to the digestive track. Of all the grains, millet is considered to be the least allergenic. Millet is considered warming, meaning it brings heat to the body. Millet porridge is an excellent winter food and ideal for cold and rainy climates.
Millet has a nutty flavor and is mildly sweet. Millet has an impressive amount of nutrients and protein. Millet is 15% protein and is high in fiber, the B vitamins, several essential amino acids, lecithin, and vitamin E. Millet contains high amounts of iron, magnesium, phosphorous, and potassium.
Millet is also rich in phytochemicals, including Phytate, which has been shown to reduce cancer risk, and Phytic acid, which is known to lower bad cholesterol.
Millet contains a small amount of goiterogenic substances, which limit the uptake of iodine to the thyroid. If eaten in excessively large amounts, millet could cause goiter and thyroid problems. Like all grains, millet should be eaten in moderation.
Ingredients:
1 cup millet
2 1/2 cup water or fat-free low sodium broth
1 T salt
Method:
Rinse millet well under running water.
Put water and salt in a large pot and cover.
Bring to a rolling boil.
Add millet and stir.
Once water returns to a boil, turn heat to medium.
Cover and cook for about 25 minutes.
For a fluffy texture, don't stir during the cooking time.
For a more creamy texture, stir frequently during the cooking process and add a little water occasionally.
For a nuttier flavor, roast the grains before boiling. Use a dry skillet over medium heat and stir frequently until golden.
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