Cultivated in central Asia and West Africa for thousands of years, millet is a small-seeded cereal in the Poaceae family, the largest grass family, which gains its name from the Greek poa, or grass. This family includes all grasses grown for their edible seeds, such as rice, wheat, rye, oats and corn.
Although many of these cereals have become annual crops, researchers like Wes Jackson of the Kansas-based Land Institute are working to develop an agricultural system of perennial cereal grasses “with a yield similar to that from annual crops” (landinstitute.org).
Millet is a nutrient dense, hypo-allergenic, complex carbohydrate; offers a balance of B vitamins and magnesium to support digestion and balance blood sugar. It is useful in countering the mucus-forming effects of bread/cereal.
Some nutritional philosophies, such as Chinese Five Element Theory, tout it as ‘the queen of grains’. Indeed, millet is light, bright, and easy to digest. Incorporate this grain in your summer dishes to dispel heat and rejuvenate the digestive system.
3 tablespoons olive oil
1 small shallot, minced
1 teaspoon sea salt
3/4 cup cornmeal
2 cups finely chopped kale
1 cup finely chopped dandelion leaves
3 large eggsTo cook the millet:
In a large saucepan, combine the milk, 1 cup water, 1 tablespoon of the oil, shallot, and sea salt.
Meanwhile, oil a 9 x 13-inch baking dish.