Cooking recipe: cooking millet porridge
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Published by: Dmitri Kartashov on 06/01/2008
A bit of history first:
Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age.
Health:
Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.
Recipe
You will need for 1 glass of millet, 2 glasses of water, 2 glasses of milk and 2 table spoons of butter.
Wash millet first and make sure that the water is clear. Mix the two glasses of hot water in and put on the cooker. Salt it to taste, and while its cooking take out all the foam that appears. All the water needs to evaporate quickly, so cook it on the high heat. After the water is gone add the hot milk and continue to cook until porridge is thick. Add butter, mix it in and serve.
Happy food eating!