Have you ever tried millet? It isn’t just for birds! The texture is similar to couscous, which makes it a great side dish for anything with a gravy and it is also lovely in a salad. It is full of nutrients and you can read more about it in this article from Healthline. Use it to replace rice, pasta, couscous…in fact any starch you would normally serve.
How to Cook Millet
- Sauté 1 cup dry millet and a drizzle of olive oil in a medium saucepan over low heat until you smell a slightly nutty aroma. (You can skip this step and just add the millet to boiling water instead, but this helps make the finished dish more robust in flavor, which is especially nice in salads.)
- Add 2 cups water and raise the heat to medium.
- Add salt to taste. Only use a pinch if you’re going to be topping the millet with a salty protein, stew or sauce.
- Bring the pot to a boil, cover and reduce to a simmer for about 25 minutes.
- Once the millet is done cooking, it will be tender and the individual grains will look enlarged. Remove the lid, fluff it with a fork..