Millet: The Alkalizing Grain!

Millet is the only alkalizing grain and it provides many nutrients (15 percent protein), has a sweet nutty flavor and is considered to be one of the most digestible and non-allergenic grains available, and of course it is one of the powerfoods. It can be a little tasteless. When I first discovered millet 35 years ago, what we did as hippies was to lightly toast it and that has made it a favorite grain of mine!
Photo by pamela F.
Adapted from care2.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from care2.com

Ingredients

  • 1

    cup millet

  • 2 1/2

    cups water

  • 1/2

    tsp. sea salt

Directions

1. Add millet to a pot with a tight-fitting lid. 2. Dry sauté on medium high heat till golden brown, stirring constantly. 3. Add water and sea salt. 4. Cover with lid, bring to a boil and simmer for 25 to 35 minutes, until all the water is absorbed (millet should be dry). 5. OR (this only works on an electric stove) Cover with lid, bring to a boil and simmer for a few minutes, then turn off the heat. 6. Leave on electric stove burner that you have been cooking on with lid on (do not peek). Leave for 30 minutes; all the water will be absorbed (millet should be dry). Read more: http://www.care2.com/greenliving/4-essential-alkaline-recipes.html#ixzz4E7xy5S3G

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