by Dr. Jill Blakeway, DACM, L.Ac

November’s Grain of the Month – Millet

dreamstime_4257186You may think of millet as an ingredient in bird seed, but this nutritious grain is so much more than bird food. In fact it is a staple food for over a 1/3 of the world’s population. These tiny yellow seeds can be cooked until creamy like polenta or fluffy like rice. Not only is millet delicious but it is also heart healthy thanks to its high magnesium content.

The magnesium in millet has been shown to help prevent migraines and asthma as well as protecting your heart and lowering blood pressure. Millet is also a good source of B vitamins, especially niacin, which is important for lowering cholesterol.
Rinse the millet under running water and then toast it in a skillet to bring out its nutty flavor. Combine 1 part millet with 2 1/2 parts of boiling water or broth. Return the liquid to the boil and then turn the heat down and simmer covered for 25 minutes. Cooked this way the millet will be fluffy like rice. If you prefer a more creamy texture stir it frequently and add more water.

I like to eat millet for breakfast with nuts and dried fruit and some tahini mixed in. It’s also nice used in place of rice. I also like to add cooked chicken and some chopped green onions to the millet and mix in some salad dressing whilst the millet is still warm.

Related Articles on the Yinova Website
Whole Grain of the Month – Barley
Whole grain of the month – quinoa

© Pawel Strykowski |