Gluten Free Grain: Millet

Millet is an ancient staple of Egypt, North Africa and India and was important in those areas as wheat is in the US today.

Read more about Millet on my Squidoo Lens: Gluten Free Grains!

My favorite way to eat millet is to cook it in three parts water for about twenty minutes, add raisins and coconut milk and eat it as a cereal. I have also seen puffed millet (similar to Kix cereal) which also makes a great tasting breakfast meal. Simply, but good!

Millet-Miso Vegetable Stew

Millet is often used in place of cous-cous in gluten free diets. This recipe is a good example of the versatility of gluten free millet.

Ingredients

2 teaspoons toasted sesame oil

1/2 cup coarsely cut onions and/or leeks

1 cup coarsely cut carrot

1/2 cup coarsely cut parsnip

1/2 cup coarsely cut celery

1/4 cup coarsely cut sweet red pepper

6 cups kombu or vegetable stock

1/2 cup millet (preferable dry roasted)

1/2 teaspoon sea salt

2 tablespoons gluten free miso

2 tablespoons tamari or gluten free soy sauce

2 tablespoons wine (optional)

Instructions

Heat oil in soup pot over medium high heat. Saute vegetables. Add stock and bring to a slow boil.

Add millet and sea salt, simmer for about 30 minutes. Season with miso, soy sauce and wine before serving.