How to cook hulled millet simply and quickly.
For those who don’t know, millet is a cereal that belongs to the Poaceae family, rich in nutrients and gluten-free, making it suitable for people who have celiac disease.
It is used as a replacement for pasta, rice, and spelt and is suitable for making soups, main dishes, or even desserts.
It is rich in antioxidants, anti-inflammatory, has a low glycemic index, and is rich in fiber, improves triglyceride and cholesterol levels, and has a high satiety power.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for cooking hulled millet:
- 5.3 oz hulled millet
- 1.3 cups water
- 1 pinch fine salt
Tools for cooking hulled millet:
- 1 Bowl
- 1 Saucepan
- 1 Fork
Steps for preparing and cooking hulled millet:
Put the hulled millet in a large bowl, fill it with water, and wash it well, changing the water often until it appears clear.
Do not skip this step because millet is very rich in saponins, a substance that is a kind of natural defense for the plant but has a bitter taste, and if not eliminated, it can ruin your preparation.
In a saucepan, put the millet and add twice the weight of room temperature water and a pinch of salt, then turn on the gas to medium-low heat and bring it to a boil, then reduce the heat to low and cook for about 15 minutes. If towards the end of cooking it seems too dry, add a little more water.
Once cooked, there should be no more water, let it cool slightly, and then fluff it with a fork as you do with couscous.
Now your millet is ready to be used for your preparation.
