Note: this piece first appeared in the September 2006 issue of Clark Wellness ForkBytes.
Millet is a fantastic, small grain originally from Ethiopia. It’s an ancient food, and it even makes an appearance in the Bible in an unleavened bread recipe (Ezekial 4:9).
Nutritionally speaking, millet is high in magnesium, manganese, and phosphorus. It is a healthy choice for cancer prevention and heart protection. It is high in fiber. And unlike most grains, which are acid-forming, millet is alkalizing to the body, which means it’s less likely to cause digestive difficulties than other grains.
Millet is one of my favorite whole grains. It’s fluffy and delicious — the perfect comfort food.
Like most grains, millet is a snap to prepare. Millet should be rinsed in a fine-mesh strainer before cooking. Simply combine one part rinsed millet to two parts water in a saucepan, bring to a boil, turn down the heat, cover, and simmer for 15 to 20 minutes or until all the water is absorbed. For more exotic preparations, check out our millet ideas. Enjoy!
