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DEEANN8's Photo DEEANN8 Posts: 5,122
6/27/13 4:38 P

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Thanks for the good info (as always) emoticon
I going to plan on trying at least one of those recipes in the next week or so.

Dee

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CONNECTED1's Photo CONNECTED1 Posts: 3,297
6/16/13 9:58 P

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I use it as a rice sub as well. We also make a crockpot "oatmeal" with mixed grains. Typically part steel cut oats, part larger grain like wheat berries or barley, & part smaller grain like quinoa or millet. I like millet in general but do usually go for quinoa first.

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RHEYNKLAW's Photo RHEYNKLAW SparkPoints: (74,635)
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6/11/13 11:14 A

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Same here, Will: I like it, but don't cook it a lot. And we do it kind of boring, just using it in place of rice or as the grain in a grain salad, but I'm willing to give more adventurous preparations a try.

Rheyn

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WILLBOYWONDER's Photo WILLBOYWONDER SparkPoints: (33,407)
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6/11/13 7:37 A

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So, do you ever eat millet? I don't know of too many people that talk about it. It's a nice substitute for rice, quinoa, or couscous. I like it, though I don't eat it very often.
Here is some good background on millet and some ideas for cooking it.

What is Millet?
Millet is not just one grain, but the name given to a group of several different small-seeded grains from several different genera of the grass family Poaceae. Four different millets are mostly commonly cultivated worldwide, listed here starting with the most widely produced:

wholegrainscouncil.org/whole-
grains-10
1/millet-and-teff-november-gr
ains-
of-the-month


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