Many people have never tasted millet and don’t know what they are missing! It needs to be prepared properly to avoid tasting “dry” so that I do not recommend cooking it as you would brown rice. Follow these directions and let me know what you think! To me it’s as good as corn grits but not as heavy on the stomach. Robert Gray (formulator of very popular bowel cleansing products) reported that millet is alkaline to the system unlike most of the other grains–a good reason to include it in your diet. You need at least a quart-sized blender and a fine strainer large enough to hold a couple cups for this recipe.
1 cup organic millet (available at the Co-op in the bulk section or at health food stores)
3 cups water plus more for cooking
2 Tbsp. butter or coconut oil or 1 Tbsp. of each
salt and pepper to taste
Put the millet in a blender container. Add 3 cups of water, cover and blend for at least 2 minutes. Pour the mixture into a strainer over the sink letting the liquid go down the drain. Keeping the millet in the strainer, wash it in the strainer very well–until the rinse water which is initially milky white turns clear. Stir it around in the strainer with a spoon so that it is rinsed very well. This process removes strong tasting compounds in the outer portion of the millet grains making them milder tasting and easier to digest. The mechanical action of the blender also breaks some of the grains up so that once cooked the millet is creamy like grits.
After the millet is clean, transfer it to a sauce pan and add 3 cups of water. Bring to a boil and immediately reduce the heat so that it simmers. Do not cover with a lid–just give it a stir every 5 minutes or so to prevent sticking on the bottom of the pan. Simmer until most of the water is absorbed and the millet tastes soft–about 15-20 minutes. If there is excess water in the pan strain it off. Add the butter/oil and salt and pepper to taste. Serve as you would grits.