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Smokey Millet Super Grain Bowl

Let’s discuss millet. Millet is an ancient seed originating from Africa and Northern China. Millet has been around for centuries and remains a “staple” in the diets of about 1/3 of the world’s population. With a milk-sweet corn-like flavor, this grain is naturally gluten-free–making it a go-to for Celiac sufferers.

millet super grain bowl

Millet is a whole grain, making it even more appealing to those minding their diets. Achieving whole grain status means 100% of the bran, germ, and endosperm are retained by the grain throughout the hulling process. Millet and quinoa are similar in these ways.  Millet is an excellent natural source of fiber, magnesium, and antioxidants.  In the US, millet is used more in the production of bird seed than it is for human consumption. But in India, China, South America, and Russia, millet is a consumer staple.

Millet comes in several forms including pearl, proso, finger, and foxtail, and comes in several colors: white, red, yellow, or gray. Pearl millet is the variety most commonly seen, and I use it to make my smokey millet super grain bowl.

millet super grain bowl

This is a healthful and flavorful recipe loaded with goodies. This quickly became a favorite of my older son after I developed it. I’m not sure if it was the millet or the tofu that drew him in. Millet, unlike quinoa, requires a bit of practice to cook properly. This super grain is a thirsty grain and can almost quadruple in size when cooking. Not enough cooking liquid can lead to gritty, dry millet. But, if you master the hydration, you are left with a beautiful bowl of fluffy grains.

In this recipe, millet absorbs the flavor of my add-ins. Chipotle peppers in Adobe sauce give it a smoky depth. Crispy tofu, and chopped walnuts, add protein, and texture, and enhance the nutrition profile. This is not a quick dish, but trust me, the prep time is worth it.

millet super grain bowl

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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