Until recently, I had never heard of millet. The first time I saw the word was on the list of things I was allowed to eat on my elimination diet, between buckwheat and quinoa. A quick scroll through Wikipedia learns that millet is an important crop in Asia and Africa. That explains why I’m not familiar with it, since I live in Northwest Europe. What makes this small-grained annual popular is their high tolerance to drought and other extreme weather conditions, and their pretty decent nutritional value. Every 100g of raw millet contains 8,5g of dietary fiber and 11g of protein. In addition to that it contains several important vitamins and minerals. Not a bad thing to add to your diet.

What makes it even more interesting is the fact that millet is gluten-free. The texture reminds me somewhat of bulgur and couscous. So look no further if you’d like to make all your Middle Eastern recipes without gluten. Just play around with the quantities you’d like to add. I find it quite filling, so I tend to use small amounts in my meals. Below you find a general recipe to prepare the millet. No worries if you make a little bit too much, it keeps in the fridge for several days. Happy cooking!

how to cook millet?

click here to open the recipe

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