The grain we forgot
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Rice and wheat fill most plates. Millets, once everywhere, have slipped off.
Millets are ancient grains, foxtail, finger, pearl and the rest, eaten for thousands of years. They sit low on the glycaemic scale, and some research suggests they may help steady blood sugar and lower cholesterol. Their fibre and protein tend to fill you up, too.
Could a meal of yours make room for them?
What you'll need
- A millet to try, foxtail, finger, or pearl
- A meal you'd usually make with rice or wheat
Method
Swap millet in for rice or wheat in one meal. Cook it much the same way, with a little more water and time.
Start with one meal a few times a week, not every plate.
Give it a couple of weeks, and notice how the millet meals sit with you, lighter or heavier, and which you'd keep.