Updated: Jun 1
"Like millet, may you grow strong, resilient, and nourishing, even in the face of challenging conditions,” Did you hear this metaphorical expression that hints at How mighty these little grains are? Millets are a symbol of sustainability and nourishment. Foxtail Millet is rich in complex carbohydrates, fiber, protein, B vitamins (niacin, thiamin), magnesium, phosphorus, and iron, among many others. Additionally, it contains antioxidants and phytochemicals that help protect against oxidative stress and inflammation. With its natural gluten-free properties, millet makes an excellent choice for those suffering from gluten intolerance or celiac disease. Its fiber content, both soluble and insoluble, promotes satiety and supports healthy digestion.
Why add Foxtail millets to your diet?
Promotes healthy digestion (9)
Reduces risk of heart disease (6)
Lowers bad Cholesterol (LDL) (6)
Strengthens nervous system (12)
Promotes strong bones (6)
Foxtail millet nutrition (per 100 gm) (13)
Protein 3.51 g
Fiber, total dietary 1.3g
Sugars 0.13 g
Calcium, Ca 30 mg
Iron, Fe 0.63 mg
Magnesium, Mg 44 mg
Phosphorus, P 100 mg
Potassium, K62 mg
Sodium, Na 2 mg
Zinc, Zn 0.91mg
Copper, Cu 0.161 mg
Manganese, Mn 0.272mg
Selenium, Se 0.9 µg
Only some people find this wonder grain palatable or know how to make it delicious without using much oil or fat. However, with many trials and errors, I succeeded in making it suitable to my family's taste focusing on enhancing its taste without killing its nutrients. I slightly toast the millet before cooking them. It gives millet a nutty flavor and certainly improves the taste. Furthermore, I make a sauce with cannellini beans, roasted red bell pepper, and walnut that adds the cherry on top in flavor and nutrition. I serve it with roasted broccoli and tofu but wait; my family loves it with many colorful veggies to make it a refreshingly delicious nutrient-packed meal. What a win-win!
Serves - 2-3
Preparation time - 15 mins
Cook time -60 mins
Total time - 75 mins
White beans - 1/2 cup (dry)
Foxtail millet- 1/2 cup
Broccoli - 1 (cut into florets)
Red Bell Pepper - 1 Tofu
Grape/ Cherry tomatoes
Lemon juice- 1 Tbsp
Garlic- 2 pods
Extra virgin olive oil - 2 Tbsp
Roasted cumin - 1/2 tsp (powdered)
chili flakes- as per taste
Salt - as per taste
Dry roast foxtail millet on a medium flame for 4 mins in a heavy base stainless steel pan or pot.
2. On a medium flame, roast the walnut for 3 mins.
3. Rinse the millet twice, add 2 cups of water, and let it rest for 30 mins. Cook the millet for 10-12 till the millet absorbs all the moisture. Meanwhile, press the tofu between two towels and squeeze out excess water. Cut the tofu into bite-sized cubes, broccoli into florets, and red bell pepper into small pieces, as shown in the picture.
4. Mix 1 tbsp oil, black pepper, and salt in a bowl. Add tofu and broccoli ( or vegetable of choice) and coat it with the mixture.
5. Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange broccoli, tofu, and red bell peppers in a single layer on a prepared baking sheet.
6. Roast the vegetable for 20 mins and transfer tofu and broccoli to a bowl. Roast Red bell pepper for ten more minutes.
7. After 10 mins, take out the bell pepper and remove its skin.
8. Add the bell pepper, roasted walnut, garlic, salt, chili flakes, one tbs olive oil, and lemon juice into a food processor/blender to make a fine paste or sauce.
9. Mix the sauce directly with the cooked millet. Serve it with roasted vegetables, tofu, and grape tomatoes. Add roasted and raw vegetables, and enjoy this foxtail millet salad with your favorite vinaigrette.
Phytochemical-rich Fractions from Foxtail Millet (Setaria italica (L.) P. Beauv) Seeds Exhibited Antioxidant Activity and Reduced the Viability of Breast Cancer Cells In Vitro by Inducing DNA Fragmentation and Promoting Cell Cycle Arrest - PubMed (nih.gov)