Gluten-free grains are plentiful, delicious, and can sometimes be overwhelming to cook from scratch. Do you wash it first? Do you soak it? Or, maybe you just buy it frozen and stick it in the microwave like my mom does with rice and quinoa. All joking aside, bulk bin gluten-free grains, like millet, are a silly thing to be intimidated by. I always used to simply wash and strain my grains, rice, quinoa, and millet included, through a fine mesh strainer before cooking and followed the "normal" cooking instructions. When I started experiencing worse gut issues, I also started looking into the benefits of soaked // sprouted nuts and grains. To keep the story short, they are a major DO. Soaking nuts and seeds helps to break down the phytic acid in them (this guy impairs the absorption of good guys -- minerals like iron, zinc and calcium) and makes the digestion processes much easier on the tum tum. So go, get out to the grocery store and check out just how cheap millet is in the bulk bin department and then get soaking. I promise your mind will be blown.
Ingredients // Pantry Items:
- Apple cider vinegar
- Filtered H2O
Instructions for soaked millet:
- Measure 1 cup of millet and place in a large bowl
- Fill with enough water to fully submerge the millet (approx. 2 cups)
- Add to tablespoons of apple cider vinegar and give it a good stir
- Cover with a dishtowel and set the bowl aside for 8+ hours (or overnight) on the counter
- Strain and rinse the millet after it has finished soaking
- Combine millet with 1.5 cups of filtered water in a saucepan
- Bring to a boil, then turn it down to a simmer and cover for 10 mins
*If you're running low on time or don't meal plan, it is totally possible to make the millet sans the soak bath. Simply measure out 1 cup of millet, rinse and strain, combine with 3 cups of filtered H2O in a saucepan, bring it to a boil, then cover and let it simmer for 30 mins. You will notice a mushier consistency when made this way.*
Voila! You have perfectly cooked millet that your tummy will love. It serves as an amazing side dish if you stir in a tablespoon or two of tahini with some lemon juice and aminos once it's finished cooking. Alternatively, you can pair it plain with anything from chia pudding to brussel sprouts. Millet also makes a fabulous soup topper!