Millet is not just for birdseed! Known as the “queen of the grains,” millet (actually a seed) contains many healing properties and is a fabulous addition to a gluten-free diet. Millet is an ancient grain, and happens to be delicious! It serves as a great corn replacement, if you avoid corn… most of today’s corn is genetically modified.
Millet is used in an endless variety of preparations… in everything from baked goods to beer. A simple and easy way to prepare millet is the croquette method. Or, nugget, if you prefer. You can shape these any way you like. I like triangles because it is fun to bite off the corners. 🙂 They are deep-fried… yes, I did say “deep-fried” in sesame oil. Sesame oil is a strong flavor, but it does not permeate the croquettes. I have tried this with other oils; it is not as good. Sesame oil gives these little golden nuggets a beautiful, mild, well-balanced flavor and crunch.
- a great source of manganese, magnesium, copper, phosphorus, fiber, iron, and B vitamins
- is highly alkaline, making it easily digestible and soothing to the stomach
- nutrients in millet are beneficial for heart health, lowering risk of type II diabetes, gallstone prevention, cancer-fighter, asthma-fighter… read more
Millet is used in TCM (Traditional Chinese Medicine) to:
- benefit the stomach, spleen-pancreas
- strengthen kidneys
- help to prevent miscarriage
- benefit individuals with Candida albicans
- in a soup or congee for digestive issues
- fight diabetes
- soothe morning sickness (if eaten regularly)
Where to purchase millet:
Don’t use birdseed. 🙂 It is not hulled or easily digestible by humans. You can find it in bulk sections of health food stores. You can also order it online.
A Simple Preparation
This batch was made sans onions. One of my eaters is sensitive to onions.
Deep-frying in as little sesame oil as possible… for conservation. It always amazes me that sesame oil does not overwhelm the nuggets. This smells so good!
Croquettes can be served with a shitake-broccoli stir-fry, and homemade pickled daikon and radishes for probiotics. But, plating possibilities are endless!
The corners are my favorite. 🙂
The hardest part of this dish is resisting the urge to salt and munch on millet as soon as it is cooked. ‘Just make extra.
- 1 c cooked millet (see below for easy cooking directions)
- 1/4 cup onion, diced
- sesame oil, for frying
To cook millet (can be done in advance and kept refrigerated)
Cook millet grains at a ratio of 1 cup millet to 2 cups water. Bring to boil. Reduce to simmer. Cover. It will take about 15-20 minutes to cook. Once cooked, allow to rest off heat for about five minutes. Fluff with a fork.
In a bowl, mix millet and onion thoroughly. Wet your hands slightly with cold water. Create spheres, or any shape you like, packing them tightly so they will hold together through frying. (If you create a flat shape, you need less oil.)
In a saucepan, pour enough sesame oil to cover frying spheres. ( I use a very small pot in order to conserve oil.) Do not allow oil to smoke or boil. (Although my oil got about as hot as it should … see photo.) At the right temperature, croquettes will sink to the bottom when placed in the pot, then rise to the surface after a few seconds. Don’t overcrowd the pot. Fry croquettes til golden brown. Drain. I place them on a metal rack and lightly salt them. You can leave salt off if you like.
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