Millet is another high-protein grain that will pressure cook in a flash to tender perfection. The mild, delicately nutty and lightly sweet-tasting millet can replace rice, couscous or quinoa in any recipe. I was inspired by Indian cumin spiced rice, Jeera, to make this recipe. Just like this recipe’s rice-based inspiration, this millet pilaf is a great companion to a rich veggie or meat dish.
I’ve also made millet plain with a roasted garlic clove with some veggie stock, and then served with a good dousing of fresh olive oil – the kids seriously thought it was couscous!
Millet vs. Quinoa
Millet and quinoa are both seeds that can be used as grains – and they have a very similar low-carb and high-protein profile. However, unlike quinoa, you don’t have to rinse the millet before cooking it but you might want to, anyway.
I stumbled across this millet promotional video during my research. Although it very directly critiques India’s distribution system to the poor it is full of information about millet’s cultural, culinary, and ecological role in Southern India. For the stat-o-philes there are also charts and graphs that compare millet’s nutrition (and cultivation) to rice and wheat. It’s worth a peek, if you have the time.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||1 min.||High(2)||10-min Natural|
- Serves: 4 to 6
- Serving size: ⅙th (about ¾ cup)
- Calories: 100.8
- TOTAL Fat: 3.1g
- TOTAL Carbs: 16.3g
- Sugar Carbs: 0.1g
- Sodium: 390.1mg
- Fiber Carbs: 1.3g
- Protein: 2.4g
- Cholesterol: 0.0mg
- 1 tablespoon vegetable oil (or ghee)
- 3 teaspoons cumin seeds
- 1 teaspoon crushed cardamom (about ¼ teaspoon powder or 3 whole pods)
- 1 inch cinnamon stick
- 1 bay leaf
- 1 large white onion, halved and sliced into strips
- 2 cups decorticated organic millet
- 3 cups water
- 1 teaspoon salt
- In the pre-heated pressure cooker base on medium heat add the oil, cumin, cardamom, cinnamon stick and bay leaf. Saute' until the cumin begins to crackle (about 1 minute).
- And the add the onion and sauté the onion until it becomes soft (about 5 minutes).
- Add the millet, coating it well with the cooking oil, then the water and salt.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 1 minute at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and count 1 minute pressure cooking time.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
- Fluff millet with a fork and serve.