Millet is one of those grains that naturally ferments, so making fermented millet is really easy! The fermentation reduces the cooking time, improves digestibility, and increases the nutritional value of this gluten-free grain.
This recipe for fermented millet is made with the whole grain, rather than ground millet. The result is a versatile delicious dish.
I love millet. It is one of my favorite gluten-free grains. It is affordable, healthy, and very versatile. We use it as a replacement for polenta or rice.
Wondering what to do with millet?
Here are a few serving options:
- Enjoy it as a creamy hot porridge. It is delicious with fresh fruit and butter.
- Serve millet as a side dish, like grits. (See photo above).
- Make millet polenta. Fry it up and serve it with roasted vegetables and a rich tomato sauce. (See photo below).
- Press cooked millet into a pie plate and use it as a crust for a quiche. No pre-baking is required, simply let the millet cool into a firm crust before cooking your quiche.
- Use millet as a replacement for rice in risotto.
- Millet is a great gluten-free replacement for couscous. After cooking, rinse the millet with cool water so that the grains don’t stick together.
Simple Fermented Millet
This is a basic recipe for fermented millet that can be used as a base for all sorts of other dishes. See the section above for six different ways to serve millet.
- Cook Time: 15 min
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Side Dish
- Method: Fermented
- Cuisine: American
- Diet: Gluten Free
- 1 cup millet
- 1 1/2 cups filtered water (for fermenting)
- 2 Tbsp culture (optional, see notes)
- 2 1/2 cups water (for cooking)
- 1/2 tsp salt
- Additional flavors (see notes)
- Mix the millet and water in a glass container for fermenting. You can add 2 Tbsp of culture to speed up the fermentation, or leave it to naturally ferment.
- Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation.
- When you’re ready to cook the millet, drain off the fermenting liquid.
- Put drained millet and 2 1/2 cups of water into a pot and bring to a boil.
- Reduce the heat and simmer until all the liquid is absorbed (about 15 minutes).
- Stir in salt and any additional flavors (see notes for suggestions).
- An added culture is not necessary. Millet will naturally pick up a sourdough culture after about 3 days. However, if you want the fermentation to go quickly add 2 tablespoons of fermented liquid like kombucha or milk kefir.
- I recommend draining away the fermenting liquid and using fresh liquid for cooking. It helps to drain off the excess starch.
- Depending on how I’m going to serve the millet, I like to stir in a bit of flavor at the end of cooking. Just add flavors right after cooking as millet becomes thick and sticky as it cools.
- Adding a 1/4 cup of butter or oil will make a smooth and creamy cereal. It’s nice to add 1/4 cup of fresh chopped herbs or a few cloves of finely diced garlic for savory millet dishes.
- Serving Size: 1/2 cup cooked millet
- Calories: 378
- Sugar: 0g
- Sodium: 152mg
- Fat: 4.2g
- Saturated Fat: 0.7g
- Carbohydrates: 72.9g
- Fiber: 8.5g
- Protein: 11g
- Cholesterol: 0mg
Keywords: fermented, gluten free, vegan, soy free, corn free, wholegrain, polenta, grits, cereal, breakfast