Marvelous Millet

Photo: Down to Earth Recipes
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.
6-8 Servings
  • 2 cups dried millet + more if needed
  • 6 cups water
  • 1 teaspoon dried thyme or 1 Tablespoon fresh thyme leaves
  • Sea salt
  1. Wash millet well in a fine mesh strainer; drain well.
  2. Dry roast the millet in a large pot over medium heat, stirring frequently - about 8-10 minutes.
  3. Add in water and thyme to the millet - do not stir!
  4. Bring to a boil; add 2 generous pinches of sea salt; if using fresh thyme, place on top of millet; cover.
  5. Reduce heat and simmer for 30-35 minutes; check moisture level, and add ¼ cup more water if needed; remove fresh thyme sprigs.
  6. Serve with Cashew Gravy and enjoy!