Millet is a powerhouse, high protein grain with mild, nutty flavor. Pearl millet cooks in 60 minutes, and is traditional to Africa. Proso millet is more commonly known here, cooking in 20 minutes. We have been unable to successfully grow proso millet, although pearl millet's benefit is that it never cooks to a mush, remaining well-singulated always.
Millet plays a crucial role in the diversity required to build sustainable, economically-viable small-grain farming systems. The fact that millet is drought-tolerant also makes it a key player in response to extreme and changing weather patterns which farmers must contend with. Wheat cannot stand on its own. The over-wintering wheat, rye and barley are popular, as we all know. But something must grow during the other parts of the year, namely during the heat of the summer. Buckwheat, corn, millet, sorghum, and dry beans are those summer crops. These winter and summer crops work together to create a diverse rotation and an economically viable means of production… as long as people carry the diversity to their plates!
BASIC COOKING RECOMMENDATIONS:
Millet to water ratio is 1:2. Add salt to the cooking water at a ratio of 1/2 tsp per cup millet. Bring the water to a boil, add millet and salt, turn the heat down and let simmer for 1 hour until the water is fully absorbed and the millet is tender.
