Who is Millet?

Millet is originally from Eastern Asia, or at least that's as far back as we can trace. It's been cultivated there for at least 10,000 years. In ancient times, it was a more important grain in China than rice.

Certain varieties of millet are specifically known for their ability to flourish in areas where no other grains can. They tend to be drought and disease resistant, and could feed huge amounts of people in places where these are problems. In fact, it would be more effective and nutritious than genetic modification (GM) crops, but there's significantly more money poured into the latter, so poor little millet gets overlooked. But I won't get on my GM soap-box just now..I'll save that for later..

Millet is rich in B vitamins, among others, and is one of the few grains to contain absolutely no gluten, therefore making it a fantastic food for those with gluten sensitivity. Because of it's lack of gluten, it's not ideal for making raised breads, but does make nice flatbreads and crackers.

One other quality that makes this grain so special is that it is one of the only grain-based foods to have an alkalizing effect on the body (as opposed to an acidic one). This is particularly important if you think your system is overly-acidic, and are attempting to neutralize it.

This grain is so easy to prepare - just heat 1 part millet to 3 parts water in a covered saucepan, then turn down the heat once boiling, and simmer for about 15 mins (check that all the water has been absorbed and there are nice little "craters" in the top layer - this signals it's done. You can turn the heat off and leave it to stay warm in its steam for up to an hour, if you don't need it right away. And it's also great served cold, either in salads, or as a refreshing side dish.

Some people say it's best to toast the grain lightly in the pan before adding the water. It gives it a nice flavor, but is not mandatory.

Also try using it as a wheatfree alternative to a quiche crust.

A great way to get used to using millet on a regular basis is to prepare a large quantity early in the week, and keep it in your fridge. It's then there and available for a quick mix in a salad, or adding some to any sort of veggie or ethnic dish heated quickly in on the stovetop (you may need to add a drop of water when doing this, to reconstitute it slightly).

In fact, I recommend cooking most grains in bulk, so that you always have some extra. They're one of the easiest foods to reheat for a nutritious base for any dinner.

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