Millet is a gluten-free grain. I usually use it whole, dry in my bread. I like the crunch and texture. It is also used as couscous(when cooked) in India. I love couscous but won’t buy the yucky stuff in a box from the store (which is not a grain but pasta in the U.S.) So I found a recipe to give me a guideline on how to use it.
I didn’t think it was fantastic. Probably a 6 according to my family. Next time I will add more veggies. The leftover millet that I didn’t add to the veggie mix I used to make Millet cakes for breakfast this morning. (See Below)
I can’t remember where I found this recipe. I googled millet and ran to make it. If I find the link I’ll put it here.
I grew up eating Rice Cakes for breakfast. No not the crunchy dry, no taste, puffed stuff from the diet world. They are flat like a pancake but with only 3 ingredients and no flour. I love them. I changed the recipe to have millet instead of rice. My kids and I loved them.
2-3 c cooked millet
1/2 c whole milk
3-4 pasture fed eggs
Mix the milk and eggs together and add to the millet and stir well. Place on hot griddle and cook like a pancake. Serve with real maple syrup.