Millet is an ancient grain that is naturally gluten-free, and has a texture more akin to couscous than rice or quinoa and it’s way more flavourful—its nutty flavour works well with tons of ingredients. And, it's easy to prepare!

How to Cook Millet

Cooking millet is as simple as cooking rice. Plus, it cooks in less than a half hour thanks to its small size. Once boiled though, it’ll nearly quadruple in size.

• Sauté 1 cup dry millet and a drizzle of olive oil in a medium saucepan over low heat until you smell a slightly nutty aroma. (You can skip this step and just add the millet to boiling water instead, but this helps make the finished product more robust in flavor.)
• Add 2 cups water and raise the heat to medium.
• Add salt to taste. Only use a pinch if you’re going to be topping the millet with a salty protein, stew or sauce.
• Bring the pot to a boil, cover and reduce to a simmer for about 25 minutes.
• Once the millet is done cooking, it will be tender and the individual grains will look enlarged. Remove the lid, fluff it with a fork and turn off the heat. Serve when it’s cool enough to eat. 

The Benefits of Eating Millet

Millet is not only gluten-free, but also rich in fiber (9 grams per serving), magnesium and phosphorous, which helps repair body tissue.