Millet | Healthiest Foods

Share Top Five April 3, 2019

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries.The crop is favored due to its productivity and short growing season under dry, high-temperature conditions,More info:wiki

Below are photos and Images you may like

#10 Creamed Millet with Corn and Chives,More info:foodandwine

If you like risotto, but don’t have hours to spare, try substituting millet, a naturally gluten-free grain. It cooks quickly, and makes a wonderful creamy base for just about any mix-ins. This simple recipe features fresh corn, straight from the cob, and is topped with grated Parmigiano-Reggiano cheese and chives.

#9 How to Cook Millet…and a delicious salad recipe!,More info:fountainavenuekitchen

A few months ago, it occurred to me that I had never cooked millet. Always one to use a variety of grains, it was time to add millet to my grocery list. For my first attempt, I followed the package instructions and overcooked it…a lot. Undaunted, I gave that batch to our grateful chickens and kept experimenting!

First, a brief Millet 101 may be helpful for those who are also new to this grain. Millet is an ancient seed, originally hailing from Africa and northern China, which is widely grown around the world for both human consumption and, yes, animal feed. It is currently a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins, and calcium, millet possesses a mild corn flavor and is naturally gluten-free. And while millet may remind you of birdseed, these little yellow beads have a delightful, light texture when cooked, are relatively quick-cooking thanks to their small size, and are highly versatile in dishes ranging all the way from breakfast to dinner. I have substituted millet in salads where I typically use couscous and quinoa, and have cooked a millet breakfast porridge that I really enjoy as a delicious option to oatmeal.

#8 GLUTEN-FREE MILLET AND SHIITAKE PILAF RECIPE,More info:pamelasalzman

I waited several years before I taught a recipe with millet in my classes. Why? Because I was afraid. Afraid my (adult) students wouldn’t like it. Afraid I would turn them off to millet forever. Afraid I would lose credibility as someone who could offer them nutritious food that tasted great and that their families would probably eat. And then I realized this is exactly the attitude I am trying to teach my students to avoid. It’s such a mistake to fear introducing new foods to your family because you’re not sure if they’re going to like them. So it was really silly of me to be reluctant to teach Millet and Shiitake Pilaf, which I absolutely love, love, love.

#7 Foxtail Millet Lemon Rice Recipe-Elumichai Thenai,More info:archanaskitchen

Healthy millet rice recipe with onions, carrots sauteed with ginger, turmeric and other spices.The Lemon millet recipe is packed with flavors from lemon, green chillies and curry leaves. The millet adds to the nutrition and fiber to the diet and making it a perfect lunch box for kids.

#6 Mexican Millet,More info:theliveinkitchen

Millet is my new love.

Its crunchy without being impenetrable and has this mysteriously sweet yet savory taste. It is also a good source of iron which I’m excited about right now being a nursing mom and having recently cut out red meat.

I’ve been dumping it in all my breads and muffins lately and was super excited when I came across this Mexican millet recipe which basically turns it in to Spanish rice.

#5 Millet & Coconut Bar,More info:purplehippie

#4 Millet and Tomatoes Make a Delicious Gluten-Free Side Dish,More info:cookinglight

Give another grain a try. One of the most common staple grains in other parts of the world, millet (available from Bob’s Red Mill) is a naturally gluten-free whole grain. Its nutty corn flavor pairs well with tart cherry tomatoes, thyme, and Parmesan in this easy side. Cooking the millet in a little butter until it’s fragrant and golden is worth the extra couple minutes to bring out the toasty grain flavor. Serve with seared scallops or top with a poached egg and round out your plate with a baby kale salad.