Journal of Agricultural and Food Chemistry: “Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity.” Proper storage and preparation of cooked millet is crucial to preserve its nutritive value and to avoid bacterial contamination. It is recommended to store cooked millet in an airtight container in the refrigerator for no longer than three to five days.

Millet and corn: These two mild golden foods are complementary in terms of flavor and texture. Combine cooked millet with cooked fresh or frozen corn kernels, and stir in a little vegan butter. Add vegan cheese and fresh herbs if you’d like, and season with salt and pepper. You can also reduce the antinutrient content of millet by soaking it at room temperature overnight, and then draining and rinsing before cooking. 15 Shop Grains Last updated:11 February 2021 Journal of Food Science and Technology: “Health benefits of finger millet polyphenols and dietary fiber: a review.” https://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974

How to use millet

Millet’s greatest claim to fame is arguably its favored use among the Hunza people of the Himalayan foothills, known for their longevity. Today, millet is grown around the world, including in North America. Alas, only a small percentage of the crop is used for human consumption, while the rest is used as birdseed and farm animal feed. Buying and storing millet Boiling on the Stovetop: Cook millet on the stovetop in boiling water, similar to cooking rice. Use a 2:1 water-to-millet ratio, bring to a boil, then reduce heat and simmer for 20-25 minutes. Once cooked, fluff with a fork and enjoy as a side dish, or add to salads or soups.

It’s also essential to reheat the millet at the right temperature to avoid the growth of bacteria. Avoid reheating the millet more than once, as it may lead to bacterial contamination. Ingredients A simple bed of grain: Substitute millet for rice, quinoa, couscous, etc. as a bed of grain for bean dishes and stir-fries. You may want to pep the millet up a bit with a little vegan butter, salt, and pepper. Pearl, finger, proso, and sorghum varieties are available in the U.S., and they're all full of vitamins and minerals. Millet Grains Pilaf grain: Use millet in place of rice, quinoa, and other grains in pilafs. It’s particularly good in Indian-inspired pilafs using dried fruits, toasted nuts, sautéed onion, and even a little fresh fruit like apple or pear. Here’s a lovely recipe for One-Pot Millet Pilaf with Vegetables & Turmeric.To prepare it, just add 2 cups (480 mL) of water or broth per 1 cup (174 grams) of raw millet. Bring it to a boil, then simmer it for 20 minutes.

This perfectly sweet, puffed millet granola is healthy, easy to make, and only requires five simple ingredients! Traditionally, granola is made with rolled oats but I wanted to switch things up a bit for this recipe. Puffed millet can be found in the cereal aisle of the grocery store next to other puffed grains like rice, quinoa, and kamut. You can enjoy this granola like cereal with a bowl of milk or sprinkle it over greek yogurt and whatever fruits are in season. Totally up to you! Recipe Ingredients:Stir-fry booster: Add a small amount of cooked millet right into vegetable stir-fries to give them more heft and texture. Here’s a recipe for a vegetable-rich stir-fry incorporating millet (omit the honey or swap in agave to make this recipe vegan).