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2.25.2013
Mmmillet!
Uh bird food?
Yes, yes, millet seeds are indeed used for bird food. BUT millet's an
awesome ancient grain that's been around a long ass time (we're talking
neolithic era here) and is even mentioned in the Old Testament - hence
the Ezekiel bread brand name.
This
gluten-free grain is used for all sorts of goodness, from flour to
beer, but I prefer it straight up for all its nutty deliciousness. Throw
in some beans and cilantro like I did on the right - perfecto!
*Bonus!* Millet contains fiber, iron, B vitamins, manganese, phosphorus, and magnesium – and is highly alkaline, making it easily digestible and soothing to the stomach. Holla!
To get millet that's dry 'n fluffy, the best way to prep is toasting it first.
To
toast: Place a heavy-bottomed pot or large pan with a lid over high
heat. Place 1 cup of millet into the pot and stir constantly until the
grains start popping and jumping around. Be sure it doesn't burn. Remove
the pot and lower the heat slightly, stirring constantly to cool.
Next, carefully add 2 cups boiling water or veggie stock and sea salt to taste.
Return to a boil, then reduce the heat and cover the pot. Simmer until all the liquid has been absorbed, about 25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. Makes 3 1/2 to 4 cups cooked millet.
Next, carefully add 2 cups boiling water or veggie stock and sea salt to taste.
Return to a boil, then reduce the heat and cover the pot. Simmer until all the liquid has been absorbed, about 25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. Makes 3 1/2 to 4 cups cooked millet.
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