I love millet. I love the bright yellow color of the tiny grains and it’s pleasing flavor and texture when it’s cooked. I love how versatile it is. You can eat it for breakfast, lunch and dinner. Once I was curious if millet would make a good breakfast porridge and tried it- Yep, it does. For breakfast I like to add raisins, apples, dried fruit, cinnamon, crunchy almond pieces, butter and raw honey. Yum! And It goes along with practically anything for lunch and dinner.
Here is my favorite basic millet recipe
from my favorite cookbook- ‘Nourishing Traditions’ by Sally Fallon:
MILLET CASSEROLE
2 cups whole millet
4 cups warm filtered water plus 4 tablespoons whey, yogurt, kefir or buttermilk
1 teaspoon sea salt
2-4 tablespoons butter
Place millet and warm water mixture in a flame-proof pot and leave in a warm place for at least 7 hours. (Note: those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.) Bring to a boil, skim, reduce heat, stir in salt and butter and cover tightly. Without removing lid, cook over lowest possible heat for about 45 minutes.
And Wa-lah! It’s ready for you to enjoy!
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Why Soak Grains?
Here are a few quotes from ‘Nourishing Traditions’-
“Our ancestors, and virtually all preindustrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes and casseroles.”
“…the important thing to realize is that these practices accord very well with what modern science has discovered about grains. All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron, and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss.”
“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid.”
“Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increase the amounts of vitamins, especially B vitamins.”
Curious? Like to learn more? Go to your nearest library and check out ‘Nourishing Traditions’ by Sally Fallon, or better yet- buy yourself a copy. I first discovered this cookbook at the library and I loved it so much and checked it out so frequently, that I finally bought it for myself for Christmas. That is some of the best money I’ve ever spent. Lots of recipes from that cookbook have become a major part of our diet.
I enjoy sharing my favorite recipes from ‘Nourishing Traditions’ to show people how easy and fun it is to make healthy food.
Hope you enjoy this Millet recipe.
Happy Eating!
Solgar vitamins- You are so very welcome!
Callie- Soaked grains are so delicious! We also soak our nuts and beans. I’m so glad you are going to look for ‘Nourishing Traditions.’ If your library doesn’t have it, they might order it for you (our library does that all the time.)
Thanks for the comments, I love hearing from you all!
I have never soaked grains. I’ll do as you suggested and see if my library has the Fallon book. I have heard of soaking grains before feeding them to chickens.
Looks really delicious.Thanks for the information about the recipe.