What is millet?If you're American, you might recognize millet as the primary ingredient in birdseed. But in much of the rest of the world, millet is eaten (by people!) on a regular basis in a variety of forms. Though it's technically a seed, millet is usually classified as a whole grain, and you can use in you kitchen just like you would any other whole grain.
Nutritional properties of milletMillet is relatively high in protein, like other healthy whole grains, and, it is a good source of other vitamins and minerals, including folic acid, zinc and iron.
How to cook milletUnlike other whole grains which are more forgiving, millet needs to be timed well when cooking so that you don't end up with a squishy mess or a hard crunch - unless, of course, you want your millet to be more porridge-like, for breakfast or a creamy polenta, for example. Keep a close eye on your millet as it simmers, starting at about fifteen minutes. For a softer and creamier millet, simmer for at least 20 minutes.
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