A few years back, this post appeared on my pressure cooking blog which will go away one day.
Back then, in the olden days, I was the guest chef at VegNews magazine for their special Cafe VegNews lunch.
I made my prize-winning recipe for Spicy African Sweet Potato and Ground Nut Stew which wasn’t very spicy that day. What goes along with it is millet. And I must admit unabashedly that it was the best millet that I’ve had in a long time.
Here is how I made it. I’d love to hear how it turns out for you.
Basic Pressure Cooked Millet
1 1/2 cups millet
2 1/2 cups water
salt, to taste, add after cooking
I heated the pressure cooker over medium heat and added the millet, stirring it often until it began to pop. (When using your Instant Pot, put the pot on saute.)
When I could smell that it was toasty, I added the water and locked on the pressure cooker lid. I brought it to pressure. Turned down the heat to maintain high pressure and cooked it for 10 minutes. (In the Instant Pot, all you need to do is set the pot for 10 minutes and walk away – or stand them if you like.) I took it off the heat and let the pressure come down naturally, which took about 5 minutes. (Let the pressure come down naturally in the Instant Pot but not for more than 10 minutes.) When I carefully opened the pot, it looked great. But I had to travel at least 20 minutes to get to the VegNews office so I just grabbed the cooker and went.
When I was finally ready to serve, I could tell that I had completely nailed the millet. Wooo hooo!
I’ve found that the key to cooking great grains is to keep them from stewing in liquid. So I add the suggested amount for the first cup and then decrease the liquid by 1/4 cup for each additional cup of grain. It seems to work just about every time.
If you don’t eat millet, give it a try. It’s the “bird seed” grain that’s popular in Japan, China and Africa. It’s gluten-free and non-acidic, which means that it’s easy to digest. Not expensive either. It is wonderful for breakfast, lunch or dinner.
Do you eat millet?