Nutty, mildly sweet millet is a staple grain around the world, but many of us are more likely to see it in bird seed bags at the pet store than on our plates. This nutritious, gluten-free little grain has slowly been gaining in popularity, though, and it's easy to find tempting recipes for baking it with eggs, stuffing it into zucchini, mixing it into granola, and more.Millet can be cooked until very soft and creamy, making it a tasty addition to breakfast porridges, or a polenta-like base for a savory baked dish. Cooked with less water, it becomes a crunchy addition to salads, and the leftovers can be seasoned and stuffed into vegetables, or made into savory cakes for dinner. One of my favorite ways to eat millet is mixed into a coconut-scented granola, where its crunchy texture is especially good over yogurt. (My granola recipe is among the links below.)
Here are 5 ways to use millet in your cooking, with tasty recipes to try:
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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