As I told you in the previous post, I am experimenting with other cereals apart from rice and pasta, which have never been lacking at home. Today I want to show you how to cook millet, it is very simple, but it is worth following the steps because it will be much richer than if you simply pour water into a saucepan, boil it and then strain it.
Millet can be used like rice or quinoa to make salads , with sautéed or steamed vegetables, to make porridge, desserts, etc. I tried it for the first time in Cologne in a restaurant that served it in a bowl with other raw and cooked vegetables and we loved it so we ran to the supermarket to buy it. Since at first we didn’t have much idea how to prepare it, we weren’t convinced, but since I’ve been preparing it that way, we love it!
- 1/2 taza de mijo (100 g)
- 1 1/2 tazas de agua (375 ml)
- 1 cucharada de tamari o salsa de soja
- Soak the millet overnight or at least for 4 hours. This step is not essential, but it helps us eliminate phytic acid (which can steal nutrients from our body), makes the millet more digestible and cooks faster.
- The next day, strain it, wash it well and remove as much water as possible.
- Toast the millet in a pan over high heat, stirring occasionally until it browns a bit and begins to release its aroma.
- Put it in a saucepan or pot with the water and when it starts to boil, add the tamari, lower to medium heat, cover and cook for 10 to 15 minutes (time may vary depending on the millet you use). You have to consume all the water and be done. I recommend that if you do it for the first time you add only 1 cup of water (250 ml) and when it has been consumed you taste it and then add the other 1/2 cup (125 ml). Not all millets are the same and the amount of water and cooking time can also vary depending on what you use to cook: ceramic hob, fire or induction.