This month I’m all about millet. A small yellow grain, millet is the unsung hero of the ancient grain world. Not only is it one of the very oldest cultivated grains, it is also one of the most nutritious, delicious & flexible of cooking grains. Yet few people have ever eaten it.
Millet hasn’t enjoyed the fashionable resurgence that quinoa has, yet it has so many fantastic qualities tucked inside. It is naturally gluten-free, a great source of protein, high in fiber, iron, B vitamins & particularly high in magnesium.
Flexibility? Well, let’s see. It can be used in baking, cookies & breads, as a substitute for rice or couscous-style. It has the fabulous quality of becoming thick and creamy like polenta the more you cook it, therefore it can be molded into such dishes as Broccoli & Kale Millet Croquettes – need I say more? You can buy organic, non-GMO millet for half the price of quinoa — sometimes not being fashionable has its benefits!
Millet has a slightly sweet, mild & mellow nut-like taste. As fall fast approaches, this is definitely a warming grain that will be a highlight on your table. I chose Broccoli & Kale Millet Croquettes for this week’s recipe for good reason: you will see the endless cooking possibilities that this great grain has to offer as you prepare the different steps. So try it today!
Let me know how you liked it!