Millet:The Neglected Grain

Last Sunday we experienced one of the worst storms that this region has seen for some time. Hail the size of marbles came down in buckets for about ten minutes, followed by thunder, lightening and then a continuation of a wind-driven rain. The water is appreciated. I would have preferred its delivery to be more gentle but at least it fell and in season. Nothing is growing yet, so the crops weren't damaged by the hail and once it melted, which did not take long, the snow was gone.

This week we will take a look at food we neglect. The earliest recorded document about millet reports that it was a "holy plant" in China around 2800 BC. As an ancient staple of India, Egypt, and North Africa, millet was once as important as wheat is today.

Millet is still a major food source in Asia and North Africa. This tiny seed grows from a vertical cone-shaped head. The hulls have a dull shine, yellow-gold or red-brown in some varieties. They have terrific survival abilities, responding equally well in drought and water-logged conditions.

Recognized as birdseed and cattle feed in Canada and the U.S., millet has a long way to go to become a main dish on our tables. For those eager to try something different:

Millet Stew:

Number of Servings:6

1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.

The next time you are doing the grocery shopping, give millet a try. There are many ways to prepare it. The above recipe is one that works well when you have time. It can also be cooked like rice and served as a side dish with vegetables. It goes great with fresh peas.

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