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It's Millet Time

An ancient grain, a super grain

Dr Padma Garvey/Plant-Based Doctor Mom

It’s Millet Time

Recently I came across an article discussing some issues related to climate change and food production.  Water is becoming an issue for many parts of the world, including some parts of the United States.  Clean drinking water and water for farming are things we can no longer take for granted.  The article I read talked about projections made by the Indian government regarding the availability of enough water to sustain rice production as the population grows.   Growing millet requires less water than does rice or wheat farming and is therefore an alternative to meeting the needs of a growing population. 

Millet, like so many other ancient grains, is a whole grain, high in fiber.  By utilizing grains that require less water, we also take small steps towards helping the planet.  When looking at the problem of climate change as a whole, each one of us can feel powerless.  The problem seems so daunting that we are inclined to do nothing.  But each one of us making small changes to our diets does add up and is the most impactful way an individual can affect climate change. 

Recently I made the switch from rice to millet and now eat all my Indian meals and stir-frys with millet instead of rice.  It is also  good for dishes like upma and tabouleh.  I combine one cup of millet with two cups of water.  I cook it in my pressure cooker for ten minutes.  I love the texture which reminds me of couscous.  One cup of cooked millet has slightly fewer calories and slightly more protein than does one cup of cooked brown rice.  So next time you are planning on eating a meal that normally calls for rice, try millet instead.


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