Anolon Academy

Nourishing Millet

By Dominique Rizzo

Millet is an ancient wholesome grain from the grass family growing on long soft textured stems. Different countries around the world are using millet in such interesting ways – as puffed millet snack slices in Japan, as sweetened porridge in Russian and as roti in India or simply added to winter soups and stews. 

It is also used in fermented drinks and foods and over the past few years the popularity of the grain has been growing, especially in gluten-free diets.

Eaten in moderation, millet gets the thumbs up for benefits of supporting a healthy heart, repairing body tissue and lowering the risk of type 2 diabetes due to its magnesium and phosphorus content.

Rediscovering millet is exciting and I love to cook with it as a nutritious alternative alternative to other grains. The raw seed millet is easily accessible in health food shops but make sure you buy the grain intended for human consumption, as the millet sold for pet food has the indigestible outer hull.