by Alia Akkam in Healthy Recipes, October 12, 2014
by Amy Chaplin in Amy's Whole Food Cooking, May 11, 2014
Sure, we love digging into brown rice bowls and plumping up our vegetable soups with barley, but there’s an array of other (sometimes obscure) good-for-us whole grains — from spelt to farro — we should be eating on the regular. Don’t overlook these nutritious alternatives hiding in grocery store bulk bins.
by Amy Chaplin in Amy's Whole Food Cooking, December 24, 2013
Millet is a small, round, gluten-free grain that cooks up light and fluffy in just 20 minutes. When cooked fresh, it has an earthy flavor and almost creamy mouthfeel. With its mild flavor and lovely sunny color, millet is an ideal grain for sweet and savory recipes.
by Katie Cavuto-Boyle in Uncategorized, February 21, 2010
Millet is a golden-colored, gluten-free whole grain that tends to be a little dry when cooked, like rice or quinoa, but becomes soft and creamy when simmered with extra liquid. The addition of coconut milk complements it perfectly and gives porridge a luxurious texture and richness that really is a step up from your average winter breakfast cereal.
Have you ever bought a bag of bird seed? Surprise, you have purchased millet! Though tiny, millet has a lot to be proud of. It’s a delicious alternative to traditional grains and can be cooked in a variety of ways. Believe me, this isn’t just for the birds.
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