Fried Millet – Sounds like a designer bird food, but no, it is for human consumption. It is also great tasting.
Fermenting grains and most seeds and nuts before they are eaten makes the nutrients more bio-available. Any plant item that can sprout and make a new plant has anti-sprouting compounds that tie up minerals and some vitamins. Even if you eat organic grains, nuts and seeds a lot the nutrients can not be used until they are soaked, sprouted or fermented.
Millet is very inexpensive and when fermented and fried in coconut oil and butter it is delicious. Have you made your own raw fresh butter? You can use the ‘butter milk’ from making the butter to ferment your millet if you first “cultured” your cream. These are all extremely easy to do and a boom to your health.
To Ferment MilletStart with one cup millet and add two cups filtered room temp water. If you have made cream cheese and whey add 4 tablespoons of whey can also use raw apple cider vinegar or fresh lemon juice let sit on the counter, covered with a dish cloth 1 to 4 days, the longer the better (I think) drain and add two cups of water or chicken broth 1/2 teaspoon sea salt bring to a boil lower to lowest setting 40 minutes then take from heat
To Fry Milletafter cool put coconut oil and butter to a fry pan, good amount, both are good for you, don’t be stingy add some or all the millet, depending on number of servings add salt and pepper to taste fry like you would potatoes
The slightly tart taste of the fermentation gives this dish a wonderful unexpected flavor. I use this as a side dish in-place of potatoes or rice and I really like to use it under sunny side up eggs.
Fermented millet will last over a week in the refrigerator so it is always ready to be used.
Share your fermenting stories with us, inquiring minds want to know how you are doing it.
Create the Life You Want to Live,
Juanita ~ Evolving Naturally