Millet is not actually a grain but a seed that is mainly grown and harvested in Africa and India. It is commonly used
in porridge, breakfast cereals, and soup. Ground Millet is used for dense whole grain breads. It can also be toasted, fermented for beer,
popped like popcorn, or used as baby food.
Health Benefits and Nutrition
Cooking Millet is an excellent choice if you want to incorporate whole grains into your diet and boost your nutrition.
Compared to other whole grains it is rich in riboflavin, vitamin B6, folate, and copper.
Its vitamins and minerals contribute to high energy levels, building and maintaining healthy cells and tissue, and good vision and digestion.
Millet is gluten-free and therefore safe for Celiacs. It is non-acid forming, soothing to eat, and one of the least allergenic of all grains.
It is also a warming grain. Meaning it creates heat in your body. So it is a perfect food for cold weather.
How To Cook Millet Grain?
1 part grain to 3 parts liquid. Simmer 30 minutes or until liquid is gone. Adjust water depending on desired texture.
Pre-soaking Millet overnight lessens cook time to 10 minutes.
Mildly sweet and nutty flavor.
It will store up to 2 years, if
Where to Buy
Find out where to buy this nutritious whole grain...