Millet (with recipe)

 

            Millet is probably one of our most ancient grains and has been used in India, Africa, and the Middle East since prehistoric times. Its name derives from the Latin mille (a thousand), referring to the prolificacy of the millet seed. This grain grows easily in a wide range of soils and climates, and a large variety of species fall under its name – ranging from sorghum to the small pearl-like grains that we know and eat as “common” millet.

            Millet is a particularly nutritious grain, containing good amounts of iron, magnesium, potassium, and some protein. It can be used as a breakfast cereal, a rice substitute, or ground coarsely (a blender will do) and added to wheat flour for deliciously different loaves of bread.

            Although millet is most commonly seen in the United States as an ingredient in birdseed mixtures, it deserves a place on your table as well.

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MILLET PARMIGIANO

1 cup millet

2 cups boiling water (or broth)

2 tablespoons butter

1 teaspoon salt

3 tablespoons grated Parmesan cheese

1.   Toast millet in pot until it gives off a delectable nutty aroma, stirring to prevent burning. Add boiling water or broth, butter, and salt. Simmer in a covered pot for about 40 minutes or until water is absorbed and millet is soft. When done, fluff with a fork and sprinkle grated cheese on top.

2.      Serves four.