Millet (Food Grade)

Millet (Food Grade) is an excellent source of magnesium and iron and is also high in calcium and other vitamins and minerals. Millet is a good grain choice for people with ulcers and other digestive problems because the natural alkalinity of millet makes it easy to digest. This grain is also believed to be one of the least allergenic of all grains.

Bob’s Red Mill communicated in 2019 that they were discontinuing Millet Grits.  You can make your own with your food processor or Ninja.

This is a 56Day approved product!

Additional info, complements of https://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974

How much cooked millet does 1 cup millet yield?
1 cup dry, raw millet yields about 3 ½ cups cooked millet.

How much liquid do I need to cook millet?
To cook 1 cup of millet in a pilaf-style (as described below), you’ll need 2 cups of water. If you want to make a creamier porridge, increase the water to 3 cups.

How long does it take to cook millet?
Millet takes a few minutes to toast, about 15 minutes to cook, and 10 minutes to fluff. All told, about 30 minutes total cook time.

Shouldn’t I always rinse my grains before cooking them?
Not necessarily. The only grain I habitually rinse is quinoa because of its bitter coating, saponin. I don’t find it necessary or beneficial to rinse millet. Sometimes you’ll see little black pebble-like bits in your millet, and these are simply the unhulled grain. Just pick them out and continue on.

What are the different ways I can use millet in the kitchen?
Millet is commonly cooked as a porridge to enjoy in the morning (great when you tire of oatmeal!), but there are many other ways to use millet. You can toss raw millet into cookies, muffins or quick breads for extra crunch. I love using it in granola for that reason. Use it to thicken soups, or as a base for warm grain salads of your choosing. You can also buy millet grits which are extremely quick-cooking, and are wonderful in any preparation you’d think to use polenta or grits.