Millet rivals rice in nutritional value and has a light nutty flavor when pan roasted prior to cooking. Millet nourishes the spleen in Chinese medicine and it’s cultivation in China, Asia, and Africa pre-dates rice.
- 2 cups dried millet + more if needed
- 6 cups water
- 1 teaspoon dried thyme or 1 Tablespoon fresh thyme leaves
- Sea salt
- Wash millet well in a fine mesh strainer; drain well.
- Dry roast the millet in a large pot over medium heat, stirring frequently - about 8-10 minutes.
- Add in water and thyme to the millet - do not stir!
- Bring to a boil; add 2 generous pinches of sea salt; if using fresh thyme, place on top of millet; cover.
- Reduce heat and simmer for 30-35 minutes; check moisture level, and add ¼ cup more water if needed; remove fresh thyme sprigs.
- Serve with Cashew Gravy and enjoy!