<p class="title">For generations, my family’s main source of income has been agriculture. We have always followed organic farming and we don’t plan to switch to anything else either. </p>.<p class="bodytext">It’s actually my grandmother who was the driving force for this. She tried multiple techniques in order to make the harvest a successful one and we’ve been following those methods till today.</p>.<p class="bodytext">Millets are one of the main agricultural grains we grow on our farm. We have been consuming ragi and foxtail millet for as long as I remember.</p>.<p class="bodytext">My favourite is ragi balls with spinach curry. It was our staple diet. </p>.<p class="bodytext">And the best part of it all? You can store it for years! </p>.<p class="bodytext">My grandmother was an expert at using foxtail millet in various dishes. She used to make lemon rice, ‘khichdi’, ‘puliogere’, ‘bissi bele bath’ and even dosa and idli with the millet. </p>.<p class="bodytext">Thankfully, I haven’t lost interest in the grain till now. Today, I am the founder and director of Grain Stories, an organic food product company, and we grow about eight to 10 different types of millets. </p>.<p class="bodytext">Sadly, millets have become forgotten grains. Yes, it does take a bit of time to process it when compared to rice but it grows in any condition. You don’t need too much water either. </p>.<p class="bodytext">And the health benefits of this grain is amazing. I’m 40 years old now and as long as I can remember, I have only fallen sick twice or thrice when I was a child.</p>.<p class="bodytext">Since I have grown up having different types of millets all my life, I have a very healthy body. </p>.<p class="bodytext">Even today, whenever I cook, I prefer to either purchase it from a home farm or our terrace garden. It’s hard to find places that sell true organic products, so the best place is your own place. </p>.<p class="bodytext">The recipe shared today is a ‘Millet Salad’, something that anyone can make within a few minutes. It’s healthy, contains high nutrients, Vitamin B, calcium, iron, zinc and so on. </p>.<p class="bodytext">Try to add this to your diet and you will soon find changes in your body. </p>.<p class="byline"><strong>Uma Prasad</strong></p>.<table align="center" border="0" cellpadding="1" cellspacing="1"> <thead> <tr> <th scope="row">Recipe</th> <th scope="col">Millet Salad</th> </tr> </thead> <tbody> </tbody></table>.<p><em><strong>Ingredients </strong></em></p>.<ul> <li>Uncooked millet, 1 cup, rinsed and drained</li> <li>Vegetable broth, 3 cups </li> <li>Black-eyed peas, 1 1/2 cup, rinsed and drained</li> <li>Green onions, 4 chopped</li> <li>Fresh basil leaves, 3, thinly sliced</li> <li>Extra-virgin olive oil, 1/4 cup </li> <li>Balsamic vinegar, 2 tbsp</li> <li>Fine sea salt, 1/2 tsp</li> <li>Ground pepper, 1/4 tsp</li> <li>Cherry tomatoes, ½ cup, halved</li> <li>Red leaf lettuces, 6 </li></ul>.<p><strong><em>Method </em></strong></p>.<ul> <li>Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown for 3 to 4 minutes.</li> <li>Remove skillet from heat and carefully add broth.</li> <li>Return to heat and bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer until liquid is absorbed and millet is tender for 20 to 25 minutes.</li> <li>Remove from the heat and set aside to let stand, covered, for 5 minutes.</li> <li>Transfer millet to a large bowl, fluff with a fork and set aside to let cool.</li> <li>Add black-eyed peas, green onions and basil to millet, toss gently.</li> <li>In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat.</li> <li>Add tomatoes, then spoon salad over lettuce leaves and serve.</li></ul>
<p class="title">For generations, my family’s main source of income has been agriculture. We have always followed organic farming and we don’t plan to switch to anything else either. </p>.<p class="bodytext">It’s actually my grandmother who was the driving force for this. She tried multiple techniques in order to make the harvest a successful one and we’ve been following those methods till today.</p>.<p class="bodytext">Millets are one of the main agricultural grains we grow on our farm. We have been consuming ragi and foxtail millet for as long as I remember.</p>.<p class="bodytext">My favourite is ragi balls with spinach curry. It was our staple diet. </p>.<p class="bodytext">And the best part of it all? You can store it for years! </p>.<p class="bodytext">My grandmother was an expert at using foxtail millet in various dishes. She used to make lemon rice, ‘khichdi’, ‘puliogere’, ‘bissi bele bath’ and even dosa and idli with the millet. </p>.<p class="bodytext">Thankfully, I haven’t lost interest in the grain till now. Today, I am the founder and director of Grain Stories, an organic food product company, and we grow about eight to 10 different types of millets. </p>.<p class="bodytext">Sadly, millets have become forgotten grains. Yes, it does take a bit of time to process it when compared to rice but it grows in any condition. You don’t need too much water either. </p>.<p class="bodytext">And the health benefits of this grain is amazing. I’m 40 years old now and as long as I can remember, I have only fallen sick twice or thrice when I was a child.</p>.<p class="bodytext">Since I have grown up having different types of millets all my life, I have a very healthy body. </p>.<p class="bodytext">Even today, whenever I cook, I prefer to either purchase it from a home farm or our terrace garden. It’s hard to find places that sell true organic products, so the best place is your own place. </p>.<p class="bodytext">The recipe shared today is a ‘Millet Salad’, something that anyone can make within a few minutes. It’s healthy, contains high nutrients, Vitamin B, calcium, iron, zinc and so on. </p>.<p class="bodytext">Try to add this to your diet and you will soon find changes in your body. </p>.<p class="byline"><strong>Uma Prasad</strong></p>.<table align="center" border="0" cellpadding="1" cellspacing="1"> <thead> <tr> <th scope="row">Recipe</th> <th scope="col">Millet Salad</th> </tr> </thead> <tbody> </tbody></table>.<p><em><strong>Ingredients </strong></em></p>.<ul> <li>Uncooked millet, 1 cup, rinsed and drained</li> <li>Vegetable broth, 3 cups </li> <li>Black-eyed peas, 1 1/2 cup, rinsed and drained</li> <li>Green onions, 4 chopped</li> <li>Fresh basil leaves, 3, thinly sliced</li> <li>Extra-virgin olive oil, 1/4 cup </li> <li>Balsamic vinegar, 2 tbsp</li> <li>Fine sea salt, 1/2 tsp</li> <li>Ground pepper, 1/4 tsp</li> <li>Cherry tomatoes, ½ cup, halved</li> <li>Red leaf lettuces, 6 </li></ul>.<p><strong><em>Method </em></strong></p>.<ul> <li>Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown for 3 to 4 minutes.</li> <li>Remove skillet from heat and carefully add broth.</li> <li>Return to heat and bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer until liquid is absorbed and millet is tender for 20 to 25 minutes.</li> <li>Remove from the heat and set aside to let stand, covered, for 5 minutes.</li> <li>Transfer millet to a large bowl, fluff with a fork and set aside to let cool.</li> <li>Add black-eyed peas, green onions and basil to millet, toss gently.</li> <li>In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat.</li> <li>Add tomatoes, then spoon salad over lettuce leaves and serve.</li></ul>