I first learned about millet from my friend Kim Lutz of Welcoming Kitchen. She was writing her fifth cookbook, Ancient Grains, and she needed recipe testers. I was lucky enough to be able to help her out. Her recipes are delicious, healthy, vegan, and many are gluten-free. Kim has a ton of great information about it and other ancient grains in her cookbook, which I use frequently.
I have had the bag of millet from recipe testing over two years a year ago sitting in my freezer and honestly, I had forgotten all about it. I had planned on making a rice pilaf today, but I was all out of white rice. I went looking through what I had and found the forgotten bag of millet. I am so glad I did! Millet cooks up fluffy like quinoa, couscous, or rice, and it is naturally gluten-free. It also keeps really well in the freezer, if you happen to forget about it. If you can get your hands on millet, you should definitely try it. I also suggest that you get your hands on Kim's book, because it is amazing.
Today I am sharing just a recipe for basic millet. You can serve it as the base of a salad or stir fry. You can add it to soups or stews, or even treat it like you would cream of wheat or oatmeal and serve as a healthy hot cereal. I have another tasty recipe in the works, which I will share soon. The best ratio for millet in the Instant Pot® is 1:1.5. Millet is toothsome when finished, so expect it to have a little chew. It freezes well, so if you don't have a way to use it today, you can freeze it for later.
1/2 cup millet
1 cup water
1. Combine water and millet in theInstant Pot®. Lock lid making sure the valve is in the sealing position. Set to manual high-pressure for 9 minutes. When finished do a manual pressure release. Once the lid is unlocked, fluff with a fork before serving.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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