Millet — Nutrients, Health Benefits, and Shopping Tips

Millet should be uniformly small and golden, with a clean, dust-free appearance. The grains should be whole and not cracked, ensuring they will cook evenly.

Avoid millet that smells musty or shows signs of moisture, as it may have mold or other contaminants. Grains that are clumped together or have an off color should also be avoided, as they likely will not cook properly or taste good.

Millet should be stored in an airtight container in a cool, dry place. Proper storage preserves its quality and extends its shelf life for up to a year. Keeping it in the pantry is ideal.

Exposure to moisture can cause millet to spoil and develop mold. Avoid storing it near strong-smelling foods, as it can absorb odors. Ensuring the container is tightly sealed keeps it fresh and free from contamination.

Millet can last for 6-12 months when stored in an airtight container in a cool, dark place. Cooked millet should be consumed within 4-5 days if kept in the refrigerator. For longer storage, cooked millet can be frozen for up to 6 months.

Leftover millet can be used in a variety of savory and sweet dishes. Reheat it and serve as a side for stir-fries, curries, or grilled meats, or mix it into a salad with chopped vegetables, herbs, and a tangy vinaigrette. Millet is also great when added to soups or stews, where it helps to thicken the broth and add texture.

Use leftover millet in a grain bowl with roasted vegetables and a protein of your choice, or mix it into a casserole with cheese, vegetables, and meat for a hearty meal. If you have a lot of millet, consider making a batch of millet pudding with milk, sugar, and spices for a comforting dessert. Millet can also be used as a filling for stuffed vegetables, like peppers or tomatoes, or added to a pilaf with dried fruits and nuts. For a quick snack, try making millet fritters with cheese, herbs, and breadcrumbs, then frying until golden.