Millet is one of a variety of small-seeded grasses grown around the world as a cereal crop or grain. Ninety seven percent of its production is in developing countries, particularly Asia and Africa, as a staple food crop, and with good reason. Millet has a protein content similar to that of wheat and contains both iron and phosphorus. It is also a rich source of B vitamins, calcium, potassium, magnesium and zinc.
Haven't tried millet yet? What are you waiting for?! It's simple to prepare, combine 1/2 cup millet with 1 1/4 cup water (or stock, if you prefer). Bring to a boil, cover and simmer until millet is tender, about 20 minutes. If you can make rice, you can make millet. You can use millet in much the same way rice would be used as well, though the grain is much smaller creating new textures for whatever dish you are preparing. Tonight's preparation is from the June 2013 edition of
Vegetarian Times, Millet Fritters with Feta, Spinach and Golden Raisins (http://www.vegetariantimes.com/recipe/millet-fritters-with-feta-spinach-and-golden-raisins/). Trust me, you don't need to be a vegetarian to find some mouth-watering treats inside the pages of
Vegetarian Times! These fritters went nicely with a fresh garden salad and a crisp glass of riesling. The next day they made a tasty lunch rolled up in an Engine 2 sprouted grain wrap.
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| Millet fritters cooking in olive oil |
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| Crispy millet fritters are calling your name |
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