Comments on: How to Cook Millet & Millet Recipes

By: Pretty

Pretty — Mon, 20 Dec 2021 10:05:57 +0000

I just investigated the beet risotto – that looks great! Good thought on subbing in rice pudding as well — we’ve never made rice pudding, however will think about this when we do

★★★★★

By: Sonja Overhiser

Sonja Overhiser — Mon, 29 Nov 2021 14:56:19 +0000

In reply to Corey. Hi there! It should last 3 to 4 days refrigerated. Hope you enjoy!

By: Corey

Corey — Mon, 29 Nov 2021 05:09:43 +0000

Hey guys,
How long will this keep in the fridge once cooked?
Thanks
Corey

By: Steve

Steve — Wed, 12 Aug 2020 07:22:50 +0000

I have had millet here for several months, so will try it out, either for breakfast or in a salad in place of rice.
Worthwhile to remember that millet can suppress thyroid function and cause hypothyroidism, if you eat a lot. So best taken in moderation.

By: Steen Bo Jensen

Steen Bo Jensen — Wed, 15 Apr 2020 07:57:54 +0000

Some dont like the taste of millet, that is the saponine a bitter soap tasty stuff on the outside of the seed.
To get rid of it you have to either let it sit a while in water an rinse thoroughly. Or put boiling water on, rinse in cold water; do that a couple of times and you will get rid of that soapy taste. Cant do that with the flakes. Some manufactories do rinse the millet before sending out to the costumers. Millet is great, roast onion, tomatoes, red bell pebber, chilli, season with a curry of your like and mikse it into the cooked millet.

By: gitty

gitty — Tue, 25 Jun 2019 17:13:03 +0000

My first time making and eating millet and made it today according to your recipe and it came out well. Is it supposed to still have alittle bite to it?

By: Joyce

Joyce — Wed, 13 Mar 2019 16:44:56 +0000

Just found your site when looking for information about Millet. I had some and wanted to use it so began “googling”.
Impressed with the nutrition content.
I cooked Millet in my Rice Cooker on White Rice. If you do, when finished, check to see if is is cooked to your preference.
I made it for cereal, so wanted it a bit moist.
Thanks for your Roasted Broccoli and CheddarMillet Bake. Sounds delicious! Will try it very soon. Joyce

By: James Bryant

James Bryant — Sat, 26 Apr 2014 05:58:38 +0000

“Couscous-like” is not really fair – for the first millennium of its existence couscous was made with millet. Only during the 20th Century did wheat couscous become the common variety, and in North Africa, where couscous is thought to have originated around 1000 A D, couscous is still usually made with millet.

By: Cookie and Kate

Cookie and Kate — Mon, 14 Nov 2011 18:33:42 +0000

Great post! I bought some millet and so far have just used it to add some crunch to my pumpkin bread. I’m excited to try cooking some and using it in place of couscous.

By: Sonja

Sonja — Tue, 08 Nov 2011 02:46:13 +0000

In reply to Sonja. Amanda -- wanted to let you know that I tried this again with some different millet and I also had to cook it longer! I talked to Alex and we're thinking it must depend on the type of millet! I ended up having to cook it about 5 minutes longer. I did notice it was barely simmering, so I'm going to make sure to keep it at a constant simmer next time and see what that does for the timing. Thanks again for mentioning this!