Millet

Directions

→ 1 cup uncooked millet weighs 7 ounces (200 g).

→ Use 2 parts liquid to 1 part millet; a bit less water will yield a fluffy pilaf consistency, while more liquid produces a creamy porridge.

→ Cook millet for 15 to 20 minutes.

→ 1 cup (200 g) uncooked millet yields 3½ cups (580 g) cooked.

→ 1 cup millet flour weighs 4¼ ounces (120 g).

Notes

Why I love it: Millet is enjoyed throughout much of the world, especially West Africa and India (where its drought tolerance and sustainability are advan- tages), yet in the US, millet hasn't been widely known until recently, except perhaps by cooks whose her- itage connected them to millet-loving countries or some early devotees of "health food." The general interest in whole grains and in particular the search for gluten-free grains has brought millet to more American tables than ever before. I love millet for its light, fluffy texture and mild flavor, which pairs equally well with sweet and savory ingredients.

What it tastes like: Millet has a mild, nutty flavor and a cute little round grain shape that cooks up light and tender, a bit like couscous (which, to be clear, is not a grain, but rather a tiny pasta made from wheat flour and water).

Common forms: Proso millet is the most com- monly consumed millet variety in the United States and Europe, though it's often just labeled "millet." Teff is a type of millet with seeds less than 1 mm in diameter (tiny), and teff flour is used for injera, the iconic flatbread from Ethiopia.

Favorite ways to prepare it: I love millet in break- fast dishes, with a bit of sweetness, but it's great in savory dishes also. Millet does well with the absorp- tion method, though if I'm going to use it in a highly seasoned dish, I'll just cook it in lightly salted water using the boil-like-pasta method, which requires less tending from the cook.

How it's good for you: Like all whole grains, mil- let is powerfully nutritious. High in fiber and with a low glycemic index, millet contains fewer calories per cup than most other grains, such as brown rice or quinoa. Millet also contains significant amounts of B vitamins, iron, zinc, and magnesium, as well as antioxidant flavonoids and two amino acids— methionine and cysteine-that are lacking in all other grains.