Do you already know the wonderful benefits of millet? You should regularly include this healthy grain in your diet. The correct preparation of millet is quite simple. In this article we will show you how to prepare this delicious and very healthy food in just a few steps.
Did you know that millet has a long cultural history? It is one of the oldest grains in the world. In Asia and Africa, millet is still considered an indispensable staple food today. The healthy grain is not only highly nutritious, but also matures in just 100 days and survives even extreme droughts unscathed.
Millet is a very special food. It is rich in vital substances, gluten-free and easily digestible. It is not for no reason that its name in Indo-Germanic means something like “nutritious” and “satiety”. Hardly any other cereal is so rich in important nutrients. Millet has an enormously positive effect on our blood. The high proportion of iron and magnesium makes millet a real superfood. Just a few hundred grams of millet cover the recommended daily requirement of iron.
In addition, millet has an alkalizing effect on the body and thus contributes to a healthy balance of acids and alkalines. Unlike wheat, this healthy grain does not contain gluten and is therefore easily tolerated and has a healing and anti-inflammatory effect on the intestinal mucosa.
In naturopathy millet is not only a valued food, but also an ancient medicinal plant. It contributes to the beauty of the skin, hair and nails and has warming, rejuvenating and detoxifying effects. Millet can also provide a good mood and is therefore also known as the “cheerful grain”.
We always recommend using a high quality organic millet. You will see how easy it is to prepare millet properly.
Enjoy your cooking!
Ingredients for for the correct preparation of millet
- 1 part millet
- 2 parts vegetable broth
- 1 onion
- 1 tablespoon of canola oil
Preparation of millet
Soak the millet in water for several hours. The millet should be covered with water for about two centimeters.
Cut the onion into small cubes and then sauté them well in a pot with 1 tablespoon of canola oil.
Next, add the millet to the pot and toast it briefly to create a nutty aroma.
Now deglaze the millet with twice the amount of vegetable stock and let the whole thing boil up briefly on the highest setting.
Let the millet simmer gently for about 20 minutes with the lid closed.
Take the covered pot off the stove and let the millet sit for another ten minutes.
You can always precook a larger amount of millet and store it in the refrigerator for several days. This way you always have some cooked millet that only needs to be reheated briefly.