Food & Fitness

Cooking with Millet (Giveaway!)

Tropical Traditions recently sent me an enormous bag of hulled millet to do a product review. Finding out that it is gluten-free was of interest to me – while I don’t eat a gluten-free diet, I still like to try to reduce the amount of gluten in the food I eat. It’s also nice to have alternatives to rice in meals!

Millet is a healthy choice because it is easy to digest and it is a powerful source of a variety of important nutrients, including magnesium, phosphorous, B vitamins, and potassium. It is also high in fibre. Millet reminds me a lot of quinoa. It has the same type of shape when cooked, and like quinoa it can be used as a replacement for rice or for oats.

eating millet

Millet with steamed veggies, beans, and nutritional yeast flakes

So what did I do with it? I combined 1 cup millet with 3 cups water, boiled it on the stove and then reduced to a simmer and let it sit, covered, for about 20 minutes. Millet turns delightfully fluffy when cooked this way and it makes a huge amount. I was eating millet for days the first time I cooked it up πŸ™‚ It’s so easy to whip up a pot of millet. Even easier than rice, if that’s possible! And it freezes very well if you like to make big batches to heat up the following day (or week), like I do.

Cooked millet tastes amazing when combined with some drained and rinsed canned chickpeas (or other beans), steamed broccoli, Bragg’s soy sauce, nutritional yeast flakes, crushed red pepper flakes and ground black pepper. It also works very well in stir-fry with elk meat. I have been using millet everywhere I normally would have used rice. It’s delicious! I’m really enjoying it and I love that it’s tasty, good for me, and gentle on the tummy.

Do you want to try some millet?

Leave a comment below to share your favourite whole grain, or your favourite recipe featuring a whole grain, or your opinions on millet (taste, nutrition etc), or something along those lines. Winner will be announced in one week from today, on Wednesday, December 15th.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Β Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


  1. Geosomin

    Lately my favourite whole grain is quinoa. I jsut discovered it a while ago and I love it. I use it in places I used to use rice and I seem to have much better luck cooking it than I do rice.
    I’ve never tried mullet and I’m quite curious…

  2. The Bird Cage

    I like the idea of the broccoli and soya sauce, it sounds very comforting and wholesome!

    Let’s see… my favourite grain has got to be spelt. I like the nutty aroma and the well-rounded flavours. I also like how soft and fluffy is makes baked goods. I have read it is very nutritious and provides a lot of the amino-acids towards a full protein. Nothing wrong with that!

    Thanks for the giveaway Sagan!!!!

  3. mary

    I have recently rediscovered barley. I say rediscovered because my mom used to make a vegetable/barley soup that was out of this world when I was growing up. Recently, I had heard of barley as a substitute for rice, tried it, and loved it! Cook it in some veg broth, yum! I am from the south, so it goes great under etoufee, gumbo, etc. Perhaps some of your all-knowing readers can compare/contrast it to other whole grains, I really don’t know how it fits nutrition wise. We just get tired of brown rice as a side and this is a great alternative.

    1. Sagan Morrow

      I’ve never heard of etoufee before – and I must admit that I’ve never really known exactly what “gumbo” is. Clearly I need to take a trip down south πŸ˜€

      I don’t know too much about barley but I’m pretty sure that it’s a good source of nutrients. I like that idea of comparing and contrasting whole grains – whee research!

      1. mary

        So sorry. Etoufee is basically smothered anything, such as chicken, shellfish, fish, etc. but most often crawfish. Make a roux, cook down the “trinity” (onions, peppers, celery) add liquid (tomato based usually) and whatever protein, cook, and eat over rice. Gumbo is similar, but with a darker roux, usually either seafood or chicken and sausage, add okra and eat over rice. Gumbo is typically thinner, more soup like, and you add file (ground sassafras leaves) at the end. Now, get cooking!

  4. Kristen B

    I actually love millet flour. I have to cook gluten free for my son, and millet is such a nice light flour. Personally my favorite whole grain to eat is quinoa but I would love to try millet!

Leave a Reply

Your email address will not be published. Required fields are marked *