Millet – the Alkalizing Grain!
Some people think millet is a little tasteless but it doesn’t have to be!
What learned in my hippie day was to lightly toast it before cooking. This gives it a richer nutty flavor. Millet has thus become a favorite grain of mine!
1 cup millet
2 1/2 cups water
1/2 tsp. sea salt
- Add millet to a pot with a tight fitting lid.
- Dry sauté on medium heat till golden brown, stirring constantly. NOTE: If you hear a POPPING noise, your heat is too high.
- Add water and sea salt.
- Cover with lid, bring to a boil and simmer for 25 to 35 minutes, till all the water is absorbed (millet should be dry).
- OR this only works on an electric stove. Cover with lid, bring to a boil and simmer for a few minutes, then turn off the heat.
- Leave on electric stove burner that you have been cooking on with lid on (do not peek) Leave for 30 minutes; all the water will be absorbed (millet should be dry).
Enjoy other Millet recipes:
Millet Pudding: tasty and healthy!
Millet and Buckwheat With Sunflower Seeds the buckwheat gives the mild millet an extra zing!
Millet is just ONE of the foods you will learn to use properly at my Weekend Web Alkalizing Bootcamp