Creamy, nutty and slightly sweet, millet is the signature whole grain for this time of you. Known for feeding and nurturing your spleen, pancreas and stomach, it is considered an anti-stress grain. Millet has the highest amino acid protein profile and highest iron content. It is a gluten -free grain and contains B vitamins and is rich in phosphorus , Millet is the easiest whole grain to digest and is alkalizing to the body.
Botanically, millet is the oldest whole grain. The first written reference to millet is dated 2800 B.C. Frequently noted in the New Testament, millet flourished throughout the Roman Empire and into the Middle Ages.It is the main food of the Huza people in Asia. They are known for their long lives.
When cooking with millet, it will cook up creamy. It works well to thicken soups and I use it for that reason. in this chili recipe. Look for millet in the bulk section or pre-package section of you local health store
Millet Chili
2 (15 oz.) cans kidney beans
2 (15 oz. ) cans pinto beans
1 cups millet
8 cups water
2 onions (diced)
8 garlic cloves (minced)
6 celery stalks (diced)
2 tsp. cumin
2 tsp. chili powder
2 tsp. ume plum paste
1 tsp. sea salt
1/3 cup dark miso
In a soup pot, bring the 8 cups water to a boil. Add millet cook for 5 minutes. Add the onions, garlic and celery. Reduce to a simmer, covered and simmer for 15 minutes. Add the cans of beans, along with the bean, cooking Liquid in the cans, Simmer for 10 minutes. Add the spices, and sea salt Put the ume plum paste and miso in a measuring cup. Take some of the hot, chilli broth and add to the measuring cup. Using a fork, mass the mixture together. Pour back in to the chilli and mix all together. Serve hot.
