Millet is a gluten free grain and a good substitute for couscous and bulgur wheat.

It has a fine texture; and it is a versatile ingredient depending on how it is cooked. The method I outline is for a soft, dry texture like bulgur wheat. If you cook it longer with more water, it will have a soft texture similar to mashed potato.

Diets for which Millet is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 5 mins | Cooking: 25 mins | Serves: 2 cups (approx)

100gm (1/2 cup) millet
250 ml (1 cup) hot water


RINSE the millet and allow it to drain completely.
HEAT a saucepan to a medium heat and add the millet.
STIR continuously as the grain dries, turning golden but not brown, and keeping the grains moving to ensure they do not stick to the pan.
ADD water.
BOIL, then reduce the heat to simmer, cover and leave for 20 minutes. (All the water should be absorbed at the end of this period.)
STAND for 5 minutes.
FLUFF the grains with a fork.


– Millet is served as you would other grains; couscous, bulgur wheat, or quinoa.

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