Millets also help mitigate the effects of climate change through their low carbon footprint of 3,218-kilogram equivalent of carbon dioxide per hectare, as compared to wheat and rice, with 3,968kg and 3,401kg, respectively, on the same measure. Understand that millet needs a proper soaking time of minimum 6-8 hours. So, plan your menu and make sure you soak your millets every day. This will save your time and effort to get that perfectly cooked grain. To cook millet on the stovetop, use a ratio of 1 cup dry millet: 2 cups liquid. Simply add the two to a saucepan and bring the mixture to a boil. For the liquid, you can either use water for a neutral flavor or vegetable broth for more flavors if serving alongside or in savory dishes.

Millet is a heat tolerant crop that offers a profitable alternative to rice as it does not require much water to grow. But the amount that can be produced in any given area of land is about six times lower than for rice. Being very drought-tolerant, millet does not need a lot of water. Proso specifically has the lowest water requirement of any grain crop. Millets are a shallow-root crop and extract most of their water from the first three feet of soil. Millets also help mitigate the effects of climate change through their low carbon footprint of 3,218-kilogram equivalent of carbon dioxide per hectare, as compared to wheat and rice, with 3,968kg and 3,401kg, respectively, on the same measure. Soaking millet makes it easier to digest and allows your body to absorb more nutrients. Simply soak your millet in 3 times the amount of water for at least 7-8 hours. To cook millet on the stovetop, use a ratio of 1 cup dry millet: 2 cups liquid. Simply add the two to a saucepan and bring the mixture to a boil. For the liquid, you can either use water for a neutral flavor or vegetable broth for more flavor if serving alongside or in savory dishes. Soaking the millets overnight ensures that you break down the phytic acid in them. Phytic acid impairs the absorption of the good guys minerals like iron, zinc and calcium and makes the digesting millets much easier on your tummy. So don't forget to soak millets overnight.

To cook millet on the stovetop, use a ratio of 1 cup dry millet: 2 cups liquid. Simply add the two to a saucepan and bring the mixture to a boil. For the liquid, you can either use water for a neutral flavor or vegetable broth for more flavor if serving alongside or in savory dishes.Understand that every millet needs a proper soaking time of minimum 6-8 hours. So, plan your menu and make sure you soak your millets every day. This will save your time and effort to get that perfectly cooked grain. Though these can be straight away rinsed and cooked, soaking them helps to reduce the phytic acid which impairs the absorption of nutrients. So it is highly recommended to soak millets for the recommended amount of time. Soaking the millets overnight ensures that you break down the phytic acid in them. Phytic acid impairs the absorption of the good guys’ minerals like iron, zinc and calcium and makes the digesting millets much easier on your tummy. So don't forget to soak millets overnight. Millet is a heat tolerant crop that offers a profitable alternative to rice as it does not require much water to grow. The easiest way to eat millet is by toasting 2 cups of grains in a couple of tablespoons of oil in a heavy bottomed pan. Once the grains turn golden brown, lower the heat and add in 3 cups of stock and some fresh parsley or coriander and let it simmer for 20 minutes till the liquid is soaked up. Millet has a relatively low carbon footprint compared to other foods. It takes around 1.8 kg CO2e to produce 1 kilogram or 2.2 pounds of cereals, a car driving equivalent of 4.25 miles or 6.75 kilometers. Being a C4 group of cereals, millets convert more carbon dioxide to oxygen, contributing in mitigating climate change. Millets can endure extremely high temperatures to drought to salinity making it a climate resilient crop.