Millet is a staple food of many African countries as well as in India. It’s often a favoured crop due to its short growing season and it has been cultivated for over 7,000 years. There are several types of millet grown, including finger millet and foxtail millet. The most commoon is pearl millet. Millet is a good source of protein, iron, carbohydrate and fibre.
It’s incredibly easy to cook and can be used instead of couscous, rice or quinoa. Allow approx half an hour preperation time. This recipe serves two to three people.
APPROX ONE SMALL CUP OF MILLET
A PINCH OF SEA SALT
1. Bring 3 cups of water to a boil, add 1 cup of millet and a pinch or two of sea salt. Simmer for 25 – 30 minutes until all the water has been absorbed.
2. Spoon into a serving dish so the grains do not clump together.
Variation: Put ½ cup cauliflower cut into florets into the water before the millet, to create a lighter grain dish.
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