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Step 1
Rinse raw millet in a colander or large bowl. Remove any stones or hulls.
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Step 2
Cook the millet without soaking by toasting it in a frying pan with oil prior to boiling. This process brings out the flavor in the seed.
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Step 3
Soak the raw millet in water for 8 to 24 hours prior to including it in any recipe. This allows the millet to soften and it eliminates the phytic acid that builds up in the seeds. Eliminating phytic acid is key to releasing minerals so they may be used by the body.
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Step 4
Cook the millet as a dish in itself by adding approximately 2 1/2 cups of water to 1 cup of millet. Boil as you would rice. Experiment with the amount of water until you get the consistency you prefer.
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Step 5
Cook for 35 to 40 minutes or until all the water is absorbed. The millet behaves much like rice. The consistency varies depending on the amount of water added and on the amount of time it is cooked.
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Step 6
Remove the millet from the stove when the dark yellow color of the raw millet turns opaque. This is how you know the millet is ready to eat.
