Using leftover cooked millet
Now you know how to cook millet and have learned how versatile it is, you may want to do what I do, and cook extra to use later. I like to use the leftovers within 24 hours.
If I have cooked millet as an accompaniment to an evening meal for the family, then I will cover what is left, and use it in the morning as a breakfast. Just heat it with some milk and honey and sprinkle some cinnamon on top for a tasty porridge.
If we have eaten it at lunchtime then I may use the remains for supper by making a delicious dip or spread for toast. Check my millet recipes page for instructions on how to make this (link at top of page).
Got an egg in the fridge? And some fresh herbs? Then add them to leftover millet and roll into croquettes or shape into burgers and fry them for a quick supper served with fresh veggies.
Millet grain is highly nutritious. It is a good source of protein, and if served with pulses (dried peas or beans) it makes a well balanced protein meal.
Another one of the benefits of millet is that it is a good source of magnesium, helpful for asthma sufferers and for those for whom migraines are a problem. Magnesium is also known to lower your blood pressure thereby reducing the risk of a heart attack.
On the same theme, millet is rich in phytochemicals, in particular Phytic acid, which is believed to be helpful in reducing cholesterol.
So, unless you have thyroid problems, learning how to cook millet is certainly worth while.
Millet, of course, is only one of the nutritious grains that you can use in your diet in place of wheat.