Millet - Gluten Free

Millet is Gluten Free

To Cook: The Ratio is 1:2 (1 part Grain to 2 parts Water)
*You can rinse with water first if desired - I recommend it, but it is up to you.

On the stove top cook for 25 - 30 minutes
If you use a Pressure cooker, cook on High pressure for 7 minutes.

When it is cooked it is light & fluffy, add more water and it becomes mushy like Polenta or mashed potatos. Millet by itself has a bland flavor. The beauty of its blandness is that it "takes on" the flavor of whatever you add it to! Hence the ease of the "sneak"! When it is cooked it can easily be added to almost anything, scrambled eggs, macaroni & cheese, taco meat, chili, use as a meat extender in meatloaf & meatballs, stuffing aka dressing(you know, like with Thanksgiving dinner), soups & stews, add it to hot cereal, you could mix it with rice (as long as you aren't "sneaking". It can be added, cooked or whole raw grain to bread dough. I haven't tried this but have read that if you toast the raw grain before cooking, it tastes kinda like buttered popcorn. Experiment and let me know!!

Chili & Taco Meat

For these 2 recipes, just prepare as you usually do,Cook & Season and then add in whatever grain you want. VERY EASY. Add as much or as little as you want to.

Remember Millet works great because it takes on the flavor and color of whatever you put it with. It also sort blends in, in case you are sneaking

I added precooked Spelt ,Red Quinoa and Millet to the Chili and the Taco Meat.