Wednesday, January 28, 2009


Millet is a grain that lacks gluten, which means it's not great for making bread, but it's good for those gluten-free peeps out there! It's high in silica, so it keeps your bones healthy and flexible. It's also low in phytic acid, and doesn't have to be soaked!

Millet, like rice, is cooked at a 2:1 ratio to water. So, if you're cooking 2 cups of whole millet (which will make 6-8 servings), you'll need 4 cups of water.

Bring millet and water to a boil, scoop off scum, stir in butter and salt, cover, and cook over low heat for 45 minutes.


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