I know millet more in a flour form to make Fufu or pancake but didn't know how to cook it in grain form. Thanks to your video, now I know how. It is very healthy & versatile grain, especially good for women health, I believe. We should eat this more often:)
Hello. Just stumbled upon your video. It looks like a foxtail millet, i maybe wrong. But you need to wash and soak every millets for max 6-8 hrs to remove phytic acid content, which usually blocks all the nutrients. I hope it helps.
Interesting. I see no such instructions on the Bob’s Red Mill package I buy, but obviously follow the steps and recommendations described by yours. Thanks for watching and happy cooking 🙏
I don’t see a long soak instruction either, but it pays to watch and hear others who have been using this type of grain for generations. Most Indian cooks/ docs recommend the long soak to remove the digestive inhibiting acid. I’m new to this myself- I have more experience with the ground flour version of this grain. Happy health!!!
@@pankajmistry4600 if it doesn't say anything about soaking, then you can cook as per the instructions. I am not a doc, but I thought to put the information out, so people can do their own research. I personally soak it for max 6 hrs before cooking. :)
Yes hulled millet does not require soaking but still contains some phytic acid/anti-nutrienrs like most other grains and seeds. The original/ancient way to prepare seeds/grains/legumes for maximum digestability is to (sprout) the grain or seed then cook or eat raw. These days hardly anyone does sprouting because its time consuming so overnight soak/rinse is chosen for conveniance but loses 50% nutrient bioavailability. If consuming daily then soaking/sprouted is important even if using hulled. Or at least rinse well and soak maybe 10 mins. You can also toast before cooking for better flavour.
I think that a quarter cup is enough for one meal. By the way, millet is rich in protein. It is richer in protein than oats, and it is also rich in magnesium, iron, phosphorus and B complex.
I love millet. So glad to see it get more exposure. And it surprised me to learn, as you mention, that there are a bunch of different varieties/ sizes etc. Sometimes Indian grocery stores will carry a variety of types. So fun to explore!
Thank you ! It looks yummy I've never had it but I went to WinCo and bought 1lb for $1.08 of Millet for my parakeets. My mother told me that back in the days she used to cook Millet quite a bit. I will try it tomorrow. You explain your recipes really well🙏🏻
Thanks a lot for this video. It looks amazing. I just found out about Millets, and I am looking forward to trying it out. Thanks a lot for making your video. It is very useful. ❤🙏🍀👍🙂
make sure to soak your millet overnight for 24 hours to ensure the anti nutrients in the food are minimally absorbed by the body. ITs very important to do this or you leach minerals like calcium from the body
That is a great and simple meal. couple of thing I want to share. It's better to soak the millet for 6 hour before cooking. Never throw out the millet water, whether the water you soak the millet in or cooking with it. That water has all the good nutrient .
@@Pupil187fsg Please do your own research. Millet need to be washed once and soaked for 6 hours and use the water in cooking, it will have all the minerals and soaking will remove the acid.
Easy to grow in dry hot areas . My family has grown it in hot dry Texas for generations. I suggest getting and keeping a stash for survival, doomer supplies . Get a good grain mill . Makes good bread and easy tortillas.
Wow! I'm so glad that y'all are growing this millet stuff. We have a lot of food allergies and intolerances and are trying different things. You guys just grow for yourselves or do you sell locally? I also live in Texas near College Station. Can you just eat the millet seed part or do you eat other parts of the plant? Also, thanks for the tips!!
Millets must and should be soaked for 6 to 8hrs, u need to wash the millets lightly twice and soak them, use the soaked water to cook the millet. Without soaking it may lead to digestion problem constipation etc
@@elizetearaujo9760 soaking doesn't remove toxins, it breaks down some of the complex proteins to make it easier to digest. Using the soaking water is fine.
Good video! I just discovered millet this week - added it to my beef stew. Turned out pretty nice! I like how it takes on flavors. Can't wait to explore new ideas.
Millet is great ! Love it! Previously i lost 5kgs in a month just by omitting rice 🍚 from my diet and replacing it with millet and salad 🥗😊to loose weight we got to eat like a bird 🐦lol 😅
You bet 👍 to the soaking: and there is an additional bonus in adding a bit of apple cider vinegar , which helps with absorption. If you’re vegan, this is a go to how to cook ( for iron and protein )
@@IWantToCookthats where you are wrong. Please research , and then guide the public to make the food the right way, else it won't give the benefit of the food. I'm from India and millets are our staple diet , so we cook it regularly
@@travreviews2586 Please note that in the U.S., the brand I buy (Bob's Red Mill) does not call for rinsing. But by all means, if you prefer to rinse, then rinse.
Chef, help! I bought millet for the first time because I wanted to eat it like the way you do, with the veggies piled on top. But my cooked millet is not fluffy and light. It's soggy and starchy. I did use the rice cooker though with ratio of 1:2 millet to water. I've cooked quinoa this way as well and it comes out fine. Any advise for me? Thank u for your video!
No pun intended but I think it’s going to boil down to ratio and thus timing. If it’s soggy I would use less liquid. I also suggest adding a bit of vinegar - your choice of kind - as that can help the grains keep separate. Don’t get discouraged: you’ve got this. I’ve had millet turn out soggy, too. It just took experimenting to find the ratio that worked. 👍
@@IWantToCook Thank u so much! I will try the vinegar suggestion. I think perhaps I left it to cool down like how i do with quinoa and rice and didn't immediately remove it and fluff it up. I saw yours was still steaming hot and it was so fluffy. I won't give up. Thank u again yea!
Hmmm. I’m not sure about the salt question. I think it just comes down to millet itself. Being so small, it can be trickier to cook, and depending on pan type, heat level and heat source (gas vs electric stove), liquid ratio, etc., there are a lot of variables that affect the outcome. My advice - just like cooking in general- is to experiment and keep at it until you get the desired result. 😀
Thank you. Any benefits to soaking it before cooking? Maybe even sprouting it and eating it raw or sprouting and cooking but for a short period of time?
I haven’t tried that so I can’t really say, but those sound like good ideas. I occasionally sprout garbanzo beans (chickpeas) and am a fan of sprouting in general. Cheers!
One thing please that you missed which is very imperative. You are supposed to first soak the millet as it has a certain compound that hinders digestion. Then thoroughly rinse it as it has carcinogen which makes it difficult to digest. After its soaked and washed, then you add to the boiling water, and continue the rest of the process.
Interesting. There are no such instructions called for in the brand I buy -- Bob's Red Mill. Perhaps what you've heard is for millet not from a U.S. company?
@@IWantToCook: couple of crucial points. @travreviews2586 is spot on, millets need to be soaked for atleast 6-8 hours depending on the type of millets we cook. next, save energy by using pressure cooker. 1 cup of millet to 5 cups of water, place it in a pressure cooker, the millets will be ready for consumption after 5-7 whistles of pressure cooker cooking. do not trouble the brand / manufacturer. ask chatgpt the right way to cook. you will get better answers!!! cheers from India that is Bharath
Absolutely for both those ideas. You could also try some cayenne powder or drops of Tabasco or other pepper sauce, both before cooking or when serving.
Good question! Millet has a mild, slightly nutty taste. To me it’s more like couscous in flavor and texture. Couscous is derived from wheat, but I have gluten sensitivity so I avoid it when possible.
I’m a little stumped at the moment trying to think of another grain with the same flakiness of rolled oats. But if it’s a porridge consistency you’re after, you might try congee, which comes from cooking rice for a long time. Also, have you ever heard of teff? It’s a wonderful grain that is even smaller than quinoa and packed with nutrients. I did a video on it here: th-cam.com/video/MKrw48Qw0qg/w-d-xo.htmlsi=rUchpEAJgkxLdk3f
Toast 250gr millet in a pan. Take a pot, fry 3 garlic and half a onion glacy and add 3table spoons curry powder for a few min. Add 750gr Beef or Chicken Stock and few raisons, lump of butter and cook to perfection Enjoy
I have respiratory reflux and hiatial hernia along with high calcium What can I eat that won't set off my respiratory reflux yet give me adequate nutrition and calories so I don't loose weight,thankyou
Dear Michael -- Thank you for watching and reaching out with your question. Please note that I am a trained chef but not a doctor or dietitian, so I would urge you to speak with a professional health practitioner to get a better of idea of what foods might help you. Wishing you health and happiness.
You might want to play with the ratio of water to millet. In this case maybe try again with less liquid. My hunch is the grains are getting over saturated. Cheers!
I don't know much about grains, I first thought this is what they use to make some Mexican candy type treat. But maybe that's amaranth. Looks the same.
I m from India and it has been eaten for years. . But dye to westernization ppl are relying more on wheat or rice.. so our PM Narendra Modi appealed to declare this year to declare as the millet year.. cheers
Thanks for commenting. For clarity, here is what a representative from Bob's Red Mill (the brand I bought and used here -- not sponsored) had to say about soaking millet: "Our millet doesn't require soaking before cooking, but you're welcome to do so if you prefer! We have not done independent testing regarding antinutrients in any of our products or soaking to reduce phytic acid prior to cooking. Some customers do soak grains before cooking, which may help to reduce the phytic acid content to some degree, but as we haven't tested phytic acid content before and after cooking, we don't have research to support these claims; speaking with a nutritionist or medical professional may be helpful for more specific information." You can find the full discussion in the comment thread of this article: www.bobsredmill.com/blog/healthy-living/discover-millet/
No shades love your content but if I cook like this with measurements in my Nigerian mum's home she's gonna look at me like I'm crazy and probably drive me out of her kitchen, that woman can bake a cake without a scale and measurement tools and it still turns out right ❤
That I’m not sure of. But hopefully a quick Google search will yield answers on its specific nutritional info and whether that will work for you. All the best! 🙏
Hello Mr.Matt Degen, There are several varieties of Millets. The one you have used in this video is called Proso Millet . Ain't know why the manufacturer did not mention the name of the Millet and instead chose to Label it as Millet. You have not soaked it before cooking. Please soak it for a couple of hours before cooking it. If you soak it well you will find it extremely soft after cooking and can also be fed to nine months babies . If it's a Fox Tail Millet or Kodo Millet or Little Millet or Banyard Millet or Brown Top Millet, it would require to be soaked for a minimum of 8 to 10 hours and these five Millets are even more nutritious than the one you have used. Do not try them if you are not keen on soaking well. Yes, these grains are older than the mankind . Happy and HEALTHY Eating. Enjoy.
Thank you Mr.Matt Degen and wish you the same . Please don't give up on millets. When you are on millets you will notice more than 10 healthy changes in your body even if you think you are healthy. Unlike the technology and processed foods our organs and cells are absolutely primitive . They will thank you for feeding their original foods with pink of health in return. When your body is on Millets you will not require any artificial supplements. And do soak yourself in Sunshine and get Vitamin D naturally . Thanks for your reply. Enjoy.
Hello, I'm sure you've discovered much more about these beautiful grains since you posted this video. I see a few comments here about soaking millets to reduce the phytic acid content. Do watch this short video where Dr Khadar (gentleman in the video) speaks about why soaking millets is important. He is called the 'Millet-man' of India. I hope it helps. th-cam.com/video/z1VcMkY3454/w-d-xo.htmlsi=nVJNDKNpK_7v-H8C
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
63 and just learned about Millet 😂 This is a great video! Thank You
Glad you enjoyed it!
I know millet more in a flour form to make Fufu or pancake but didn't know how to cook it in grain form. Thanks to your video, now I know how. It is very healthy & versatile grain, especially good for women health, I believe. We should eat this more often:)
Glad it helped! Thanks for watching and happy cooking 🙏
Hello. Just stumbled upon your video. It looks like a foxtail millet, i maybe wrong. But you need to wash and soak every millets for max 6-8 hrs to remove phytic acid content, which usually blocks all the nutrients. I hope it helps.
Interesting. I see no such instructions on the Bob’s Red Mill package I buy, but obviously follow the steps and recommendations described by yours. Thanks for watching and happy cooking 🙏
I don’t see a long soak instruction either, but it pays to watch and hear others who have been using this type of grain for generations. Most Indian cooks/ docs recommend the long soak to remove the digestive inhibiting acid.
I’m new to this myself- I have more experience with the ground flour version of this grain.
Happy health!!!
@@pankajmistry4600 if it doesn't say anything about soaking, then you can cook as per the instructions. I am not a doc, but I thought to put the information out, so people can do their own research. I personally soak it for max 6 hrs before cooking. :)
do we also need to soak quinoa ?
Yes hulled millet does not require soaking but still contains some phytic acid/anti-nutrienrs like most other grains and seeds. The original/ancient way to prepare seeds/grains/legumes for maximum digestability is to (sprout) the grain or seed then cook or eat raw. These days hardly anyone does sprouting because its time consuming so overnight soak/rinse is chosen for conveniance but loses 50% nutrient bioavailability. If consuming daily then soaking/sprouted is important even if using hulled. Or at least rinse well and soak maybe 10 mins. You can also toast before cooking for better flavour.
I think that a quarter cup is enough for one meal. By the way, millet is rich in protein. It is richer in protein than oats, and it is also rich in magnesium, iron, phosphorus and B complex.
I love millet. So glad to see it get more exposure. And it surprised me to learn, as you mention, that there are a bunch of different varieties/ sizes etc. Sometimes Indian grocery stores will carry a variety of types. So fun to explore!
Indeed! This great grain deserves more attention. Thanks for watching and happy cooking!
Thank you ! It looks yummy I've never had it but I went to WinCo and bought 1lb for $1.08 of Millet for my parakeets. My mother told me that back in the days she used to cook Millet quite a bit. I will try it tomorrow. You explain your recipes really well🙏🏻
Thanks and I hope you enjoy!
Thanks a lot for this video. It looks amazing. I just found out about Millets, and I am looking forward to trying it out. Thanks a lot for making your video. It is very useful. ❤🙏🍀👍🙂
Glad to hear! Thank you for watching and happy cooking! :-)
make sure to soak your millet overnight for 24 hours to ensure the anti nutrients in the food are minimally absorbed by the body. ITs very important to do this or you leach minerals like calcium from the body
Okay, thank you
That is a great and simple meal. couple of thing I want to share. It's better to soak the millet for 6 hour before cooking. Never throw out the millet water, whether the water you soak the millet in or cooking with it. That water has all the good nutrient .
Why would you add the anti nutrients back in that’s you soaked to remove.
@@Pupil187fsg Please do your own research. Millet need to be washed once and soaked for 6 hours and use the water in cooking, it will have all the minerals and soaking will remove the acid.
Thank you. I will do the research.
This is great! My birds🐦 🐦⬛ and I can literally have dinner together now! 😂
😀👍
Easy to grow in dry hot areas . My family has grown it in hot dry Texas for generations. I suggest getting and keeping a stash for survival, doomer supplies . Get a good grain mill . Makes good bread and easy tortillas.
Wow! I'm so glad that y'all are growing this millet stuff. We have a lot of food allergies and intolerances and are trying different things. You guys just grow for yourselves or do you sell locally? I also live in Texas near College Station.
Can you just eat the millet seed part or do you eat other parts of the plant? Also, thanks for the tips!!
Millets must and should be soaked for 6 to 8hrs, u need to wash the millets lightly twice and soak them, use the soaked water to cook the millet. Without soaking it may lead to digestion problem constipation etc
Sorry, I don't understand: what's the point in soaking to get rid of all the toxins if you put the soaking water into the pan to cook the millet?
@@elizetearaujo9760 soaking doesn't remove toxins, it breaks down some of the complex proteins to make it easier to digest. Using the soaking water is fine.
Looks amazing. I am Whole Foods plant-based so I’ll skip the oil but I can’t wait to try this.
My first exposure to ‘
Millet ‘ - looking forward to adding it to my grocery list. ( South Africa)
Wonderful! I hope you enjoy it. All my best to you. 🙏
Eat it with warm daal, sauted vegetables with masala and a sour indian chutney on side. Its pure heaven.
Yum! Sounds like it!! 👍
Good video! I just discovered millet this week - added it to my beef stew. Turned out pretty nice! I like how it takes on flavors. Can't wait to explore new ideas.
Thanks so much! And that combo you made is a great use for millet. Cheers 👍
I liked to cook mine in vegetable stock.
Excellent way of doing it!
Thank you very much. I just found out that finger millet seeds can be stored a long time (50 years), and still be good.
Wow. Well, I just found that out, too! :-)
In my country we use Ricecooker to cook rice. I believe we can use it to cook millet as well. It is super easy.
Likely so! I have other videos on using a rice cooker to make oatmeal and quinoa, so I imagine it would work with millet, too. Cheers 🙏
Didn’t work for me, still crunchy
This sounds delicious The only thing I would add is to rinse it until the water becomes clear.
Millet is great ! Love it! Previously i lost 5kgs in a month just by omitting rice 🍚 from my diet and replacing it with millet and salad 🥗😊to loose weight we got to eat like a bird 🐦lol 😅
Thank you so much it looks delicous! I'm going to make this today!
Thank you! I hope you enjoy 😀
Thank you for this easy and clearly explained recipe! As a spanish person I would add the triple of olive oil at least thou 🙈
You’re very welcome! And more olive oil is always a good thing in my book, lol. 😆
Cute pup! 🐶❤
Aww thank you 🙏
I love this video, the possibilities are endless!
Thanks for watching!
Always been a quinoa a nut, never tried millet. But after this I have to!! 😁👍
Right on! I hope you enjoy it :)
Please Note: millets need to be soaked for atleast 4-8hrs
Thank you for this vid. Nice learning points on cooking millet.
Thanks for watching! 🙏
THANK YOU SOOO MUCH...could not find someone to explain this properly...it seems to cook like rice
Indeed it does! Thank you for watching 🙏
This looks delicious, thank you!
Glad to hear! Thanks for watching 🙏
thank you! i just made it and its delicious !
Yay! Glad to hear :-)
You bet 👍 to the soaking: and there is an additional bonus in adding a bit of apple cider vinegar , which helps with absorption. If you’re vegan, this is a go to how to cook ( for iron and protein )
Good to know about the vinegar. Thanks!
Great video Matt. Definitely want to give it a shot. Would you recommend rinsing, like rice, before cooking? Thx
Thanks! I find no need to rinse, and that would be rather difficult anyhow since the millets are quite small. Hope you enjoy 👍
@@IWantToCookthats where you are wrong. Please research , and then guide the public to make the food the right way, else it won't give the benefit of the food. I'm from India and millets are our staple diet , so we cook it regularly
@@travreviews2586 Please note that in the U.S., the brand I buy (Bob's Red Mill) does not call for rinsing. But by all means, if you prefer to rinse, then rinse.
Chef, help! I bought millet for the first time because I wanted to eat it like the way you do, with the veggies piled on top. But my cooked millet is not fluffy and light. It's soggy and starchy. I did use the rice cooker though with ratio of 1:2 millet to water. I've cooked quinoa this way as well and it comes out fine. Any advise for me? Thank u for your video!
No pun intended but I think it’s going to boil down to ratio and thus timing. If it’s soggy I would use less liquid. I also suggest adding a bit of vinegar - your choice of kind - as that can help the grains keep separate. Don’t get discouraged: you’ve got this. I’ve had millet turn out soggy, too. It just took experimenting to find the ratio that worked. 👍
@@IWantToCook Thank u so much! I will try the vinegar suggestion. I think perhaps I left it to cool down like how i do with quinoa and rice and didn't immediately remove it and fluff it up. I saw yours was still steaming hot and it was so fluffy. I won't give up. Thank u again yea!
Hmmm. I’m not sure about the salt question. I think it just comes down to millet itself. Being so small, it can be trickier to cook, and depending on pan type, heat level and heat source (gas vs electric stove), liquid ratio, etc., there are a lot of variables that affect the outcome. My advice - just like cooking in general- is to experiment and keep at it until you get the desired result. 😀
I'm definitely going to give the millet a try. Thanks for the ideas.
Thank you for sharing this video!!
Thanks for watching! 🙏
as i am gluten allergic i love millet or foxtail millet flour pancakes!
Right on! I have a gluten sensitivity, too. I had no idea it was leading to migraines for a decade! 😬
@@IWantToCookmine even worse, but i am managing well, todays time we have a lot of gluten free options!
I love millet, tastes like corn to me,
Very easy I like it
Millet has a crazy amount of calcium, super good for bone strength :)
🙌
You are amazing THANK YOU FOR THIS
Thank you!! ❤️
Thank you.
Any benefits to soaking it before cooking? Maybe even sprouting it and eating it raw or sprouting and cooking but for a short period of time?
I haven’t tried that so I can’t really say, but those sound like good ideas. I occasionally sprout garbanzo beans (chickpeas) and am a fan of sprouting in general. Cheers!
One thing please that you missed which is very imperative.
You are supposed to first soak the millet as it has a certain compound that hinders digestion. Then thoroughly rinse it as it has carcinogen which makes it difficult to digest. After its soaked and washed, then you add to the boiling water, and continue the rest of the process.
Interesting. There are no such instructions called for in the brand I buy -- Bob's Red Mill. Perhaps what you've heard is for millet not from a U.S. company?
@@IWantToCook: couple of crucial points. @travreviews2586 is spot on, millets need to be soaked for atleast 6-8 hours depending on the type of millets we cook.
next, save energy by using pressure cooker. 1 cup of millet to 5 cups of water, place it in a pressure cooker, the millets will be ready for consumption after 5-7 whistles of pressure cooker cooking. do not trouble the brand / manufacturer. ask chatgpt the right way to cook. you will get better answers!!! cheers from India that is Bharath
What could I add to make spicy millet? Can I add liquid sauce or chopped peppers?
Absolutely for both those ideas. You could also try some cayenne powder or drops of Tabasco or other pepper sauce, both before cooking or when serving.
What does it taste like? Is it more like a rice, texture or oatmeal? I’m trying to replace my oatmeal. Not sure if I should use this instead.
Good question! Millet has a mild, slightly nutty taste. To me it’s more like couscous in flavor and texture. Couscous is derived from wheat, but I have gluten sensitivity so I avoid it when possible.
@@IWantToCook thank you, i guess I'm trying to find an alternative to Oatmeal dr gundry said Millet is lectin free any suggestions?
I’m a little stumped at the moment trying to think of another grain with the same flakiness of rolled oats. But if it’s a porridge consistency you’re after, you might try congee, which comes from cooking rice for a long time. Also, have you ever heard of teff? It’s a wonderful grain that is even smaller than quinoa and packed with nutrients. I did a video on it here: th-cam.com/video/MKrw48Qw0qg/w-d-xo.htmlsi=rUchpEAJgkxLdk3f
@@IWantToCook thank you so much for your time. I will check it out.
@@CRpatriot actually Tunisian people eat millet as a sweet porridge you should look it up
Great! thank you
Thanks for watching! 🙏
excellent. ty
Thank you for watching 🙏
Thank you ❤
🙏🙏
can you coook in a rice cooker?
I wouldn’t see why not. I’d experiment with liquid/grain ratio until you find the result to your liking 👍
Thanks.
Toast 250gr millet in a pan. Take a pot, fry 3 garlic and half a onion glacy and add 3table spoons curry powder for a few min. Add 750gr Beef or Chicken Stock and few raisons, lump of butter and cook to perfection Enjoy
Sounds delicious! Thank you 🙏
@@IWantToCook is that like a risotto?
Yum
Goes great with ribeye
I have respiratory reflux and hiatial hernia along with high calcium What can I eat that won't set off my respiratory reflux yet give me adequate nutrition and calories so I don't loose weight,thankyou
Dear Michael -- Thank you for watching and reaching out with your question. Please note that I am a trained chef but not a doctor or dietitian, so I would urge you to speak with a professional health practitioner to get a better of idea of what foods might help you. Wishing you health and happiness.
My seems to turn out a little thick vs fluffy
You might want to play with the ratio of water to millet. In this case maybe try again with less liquid. My hunch is the grains are getting over saturated. Cheers!
Yummmm
I don't know much about grains, I first thought this is what they use to make some Mexican candy type treat. But maybe that's amaranth. Looks the same.
You DO know about grains. Indeed, I believe it's amaranth that is used for those candies -- and that's another grain I plan to do a video on. Cheers!
I m from India and it has been eaten for years. . But dye to westernization ppl are relying more on wheat or rice.. so our PM Narendra Modi appealed to declare this year to declare as the millet year.. cheers
Beautiful non-Animal foods from Nature
Leave the animal food alone it hasn't done anything to you you probably hurt animal food feelings
@@timothyarnold7670😂😂😂😂 these kind of people are everywhere, vegans be doing to much
You need to soak millet minimum for 6 to 8 hrs
Thanks for commenting. For clarity, here is what a representative from Bob's Red Mill (the brand I bought and used here -- not sponsored) had to say about soaking millet: "Our millet doesn't require soaking before cooking, but you're welcome to do so if you prefer! We have not done independent testing regarding antinutrients in any of our products or soaking to reduce phytic acid prior to cooking. Some customers do soak grains before cooking, which may help to reduce the phytic acid content to some degree, but as we haven't tested phytic acid content before and after cooking, we don't have research to support these claims; speaking with a nutritionist or medical professional may be helpful for more specific information." You can find the full discussion in the comment thread of this article: www.bobsredmill.com/blog/healthy-living/discover-millet/
How to do in rice cooker broth/ millet ratio?
I have not used that method myself, but I would suggest trying 1 part millet to 2 parts liquid/broth to start.
How about steaming the vegetables
Sure, you could do that, even with the millet if so desired 👍
Indians recommend soaking millet for 6 - 8 hours before cooking to leach out phytochemicals that can inhibit absorption of all of millet's nutrients.
Sock it 30- 40 min , i think socking may reduce cooking time.😊
🥰🐶🐾
I never heard of eating it raw.
No shades love your content but if I cook like this with measurements in my Nigerian mum's home she's gonna look at me like I'm crazy and probably drive me out of her kitchen, that woman can bake a cake without a scale and measurement tools and it still turns out right ❤
lol, moms have that by instinct. I bet she makes delicious food. Thanks for watching and happy cooking 🙏
My daily meal 10 positive millets
Hi 👋
Is it good for diabetes? Thanks
That I’m not sure of. But hopefully a quick Google search will yield answers on its specific nutritional info and whether that will work for you. All the best! 🙏
Why dont you wash and soak for 6-8 hours?
Is it already soaked and then dried?
SOAK IT FIRST!
I did not soak the batch i demoed, but by all means, soak if that is your preference. Cheers!
birdddd
Hello Mr.Matt Degen,
There are several varieties of Millets.
The one you have used in this video is called Proso Millet . Ain't know why the manufacturer did not mention the name of the Millet and instead chose to Label it as Millet.
You have not soaked it before cooking. Please soak it for a couple of hours before cooking it.
If you soak it well you will find it extremely soft after cooking and can also be fed to nine months babies .
If it's a Fox Tail Millet or Kodo Millet or Little Millet or Banyard Millet or Brown Top Millet, it would require to be soaked for a minimum of 8 to 10 hours and these five Millets are even more nutritious than the one you have used. Do not try them if you are not keen on soaking well.
Yes, these grains are older than the mankind .
Happy and HEALTHY Eating.
Enjoy.
Thank you for this info; it’s much appreciated. Have a happy and healthy New Year! 🙏
Thank you Mr.Matt Degen and wish you the same .
Please don't give up on millets. When you are on millets you will notice more than 10 healthy changes in your body even if you think you are healthy.
Unlike the technology and processed foods our organs and cells are absolutely primitive . They will thank you for feeding their original foods with pink of health in return.
When your body is on Millets you will not require any artificial supplements.
And do soak yourself in Sunshine and get Vitamin D naturally .
Thanks for your reply.
Enjoy.
I felt it when he hit his teeth with the spoon ..
One-shot take if I recall, for better or worse… 😅
Hello, I'm sure you've discovered much more about these beautiful grains since you posted this video.
I see a few comments here about soaking millets to reduce the phytic acid content. Do watch this short video where Dr Khadar (gentleman in the video) speaks about why soaking millets is important. He is called the 'Millet-man' of India.
I hope it helps.
th-cam.com/video/z1VcMkY3454/w-d-xo.htmlsi=nVJNDKNpK_7v-H8C
Thanks for sharing and happy cooking!
It looks like bulgar wheat do.
$1.60/1 lb?
$9.6/ lb at Walmart
😳
millet is bitter