Millet grain doesn’t have any gluten contains lots of essential vitamins, minerals, and fiber. This grain has been a staple in many cuisines for years. And while it’s not as popular as rice, wheat, or oats, it’s gaining more recognition all over the world. The reason for this is simple; millet is delicious, nutritious, and very easy to cook.

Food to Live While Millet, also known as White Proso, is the most popular type of this grain. There are about 500 species of plants that are considered millet, but only a few of them used as food. Pearl and foxglove millet also are popular crops. All types of millet are similar in taste and nutritional value. However, experts believe that white millet was domesticated first. Presumably, as a crop, it dates back to around 10,000 BC.


How to Cook White Millet Proso

Hulled whole grain millet has a rich nutty and mildly sweet flavor. Because of this, the grain tastes fantastic in a variety of sweet and savory dishes. In fact, replacing grains in the recipe with this one can make the dish taste much better.

There are many ways to use millet; it is easy to cook; hulled millet doesn’t need pre-soaking and cooks in less than 30 minutes.

Try to roast dry grain in a pan or skillet for about 5 minutes and add water or broth. Use two parts of liquid per 1 part of the grain. Increase the amount of water to three parts if you want to enjoy pure millet taste in a porridge.

After adding water, bring the pot to a boil and turn down the heat to simmer right away. Do not often stir as hulled millet grain is very tender. Let it simmer for about fifteen minutes, so all water is absorbed. Then, let the pot sit covered for ten minutes and fluff up the cooked grain using a fork.