Millet, though tiny, is a powerhouse. Slightly sweet and a bit nutty, it’s loaded with nutrients. Millet is high in protein, fiber and antioxidants as well as vitamin B, calcium, iron, potassium and zinc. Plus, it’s gluten-free.
Though we think of it as a grain, millet, like buckwheat, is defined as a grass. It can be milled into flour or cooked like rice and polenta. I often toss a handful of millet into the batter for cookies, muffins and breads and into granola for added crunch.
When simmered in stock or water, millet is tender, yet firm. It’s as toothsome as bulgur yet far more interesting than couscous. It’s delicious in a salad, such as a tabbouleh with freshly chopped tomatoes, cucumbers, herbs and lots of good tart vinaigrette. And it also pairs nicely with roasted butternut squash, feta, lemon and herbs. I often add it to a stir-fry of vegetables with chicken or shrimp.
Millet also makes a wonderful polenta, which is the easiest and least fussy means of cooking it into a surefire comforting meal. Serve it soft and fluffy, topped with roasted vegetables, sausages and shredded cheese.