Many birds including these divine Peach Faced Lovebirds love their Millet seed but so do elite diners all over the World. Michelin star chefs are now finding more and more ways to cook and serve this ancient but now aspirational grain to their clientele.
Move Over Polly!
Yes it’s “Pass the Millet” time because it is simply too good to let the Lovebirds and Budgies have all the good food.
So let’s look at what Millet has to recommend it so you can make your mind up whether to join in the experimenting with this newly fashionable but ancient food.
This is really important. Officially it is only Coeliacs that should avoid Gluten – the sticky mix of proteins found in wheat, barley, oats and rye and in some other grains and this only covers 1% of the population.
But many people find that their digestion works better and that they feel better if they cut down or avoid gluten containing foods – and this sensitivity rather than full blown allergy affects anything up to 50% of the population.
Millet has a lot of potential to substitute for some of these gluten containing foods.
Green and Sustainable
Environmentally millet has a powerful asset. It can grow in poor soil and with agricultural land all over the world being swallowed up by encroaching suburbs and with even more farm land used for Biodiesel millet may be a crop that helps us out of a big problem. Additionally millet needs very little water to grow unlike rice and many other grains.
Millet may be simmered and served just like oat porridge and served with milk and honey or Stevia.
But just compare millet to rice and you get a whole world of possible recipes. Do you like black eye peas? Serve ‘me with Millet, do you like rice with any of your meals? Try Millet instead!
Millet is an easy and nutritious food to cook. A ratio of 3 cups of water or stock to 1 cup of millet seed works well. Simmered on a very low heat it cooks in 30 minutes and can be served as a side dish with virtually any main meal.
An idea I have not yet followed up is to mix Millet flour and Soy flour – this may well make the millet more flexible and possibly OK with normal baking methods.
I found plenty of data comparing Millet to other grains and the short story on that is that is it more nutritious than rice but all the detailed data I have found so far is for raw and not cooked millet. And unlike Parrots I cook most of my food and I certainly cook Millet.
Millet then, seems to be one of the more nutritious grains with vitamin B, and a high content of magnesium which is one of the major nutrients that most people are short of.
Try it in a few recipes in place of rice or Quinoa or other grains. It is mild , gluten-free and is one of the “greenest” grains you could wish for.
I think that this grain, that has been used for 10,000 years, has the most potential in our future. Now it’s open to you to give Millet seed a go…
Let me know how you get on eh?
Photo Credit jdnx peach face lovebirds