A highly nutritious and versatile grain, SHILOH FARMS Millet is tasty, with a mildly sweet, nut-like flavor. Depending upon its preparation, millet can be fluffy like rice, or creamy like polenta. It can also be sprouted, popped, toasted, or ground into flour for use in baked goods. The opportunities for incorporating this delicious whole grain into your diet are virtually endless!
A few years ago, you might have been more likely to find millet in your birdfeeder than on your dinner table, but no more. Tiny but mighty, millet is an excellent source of fiber, protein, and an array of vital nutrients (particularly copper, phosphorus, zinc, and B Vitamins). Rich in phytochemicals and naturally gluten-free, it is not acid-forming, making it easier to digest. In fact, this little seed is often considered the least-allergenic & most-digestible of grains, making it a welcome addition to any diet!
Like quinoa and buckwheat, millet is technically a seed. Because they are enclosed in remarkably hard, indigestible hulls, the seeds must be hulled before they can be used for human consumption. However, hulling does not affect the nutrient value, as the germ stays intact throughout this process.
To Cook: Sort and rinse. Add 1 part grain to 3 parts water or stock and bring to a boil. Reduce, cover, and simmer approximately 30 minutes, or until water is completely absorbed. Remove from heat and let steam, covered, for an additional 10 minutes. Fluff with a fork and serve. If millet has been presoaked, the cooking time will be shortened by 5-10 minutes.
Millet expands to twice its volume when cooked. Using less water produces a fluffier texture; use more water for a very moist and dense result.
1. The flavor of millet is enhanced by lightly roasting the grains before cooking. In a dry pan over medium heat, stir the grains constantly for approximately three minutes, or until a mild, nutty aroma is detected, then proceed with cooking directions as usual.
2. A delicious hot cereal, millet can also be used in a variety of casseroles, breads, soups, stews, soufflés, pilaf, and stuffing.
3. It can be used in place of rice as a side dish with sautéed vegetables or beans.
4. The grain mixes well with any seasoning or herbs that are commonly used in rice dishes.
5. For interesting taste and texture variations, it may be combined with quinoa and brown or basmati rice.
6. Millet may also be sprouted for use in salads and sandwiches.
Storage: Properly stored, whole millet can be safely kept for up to two years. The grain should be stored in tightly closed containers (preferably glass) in the refrigerator or some other cool, dry place with a temperature of less than 70°.
47g or more of Whole Grain per serving
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
Packaged as part of a wheat-free rotation in a facility that also handles wheat, soy, & tree nuts. Read about our cleaning processes & procedures here.
Country of Origin: USA
Ingredients: Organic Whole Grain Hulled Millet
Posted by Unknown on 12th May 2016
Our staple before buying Sorghum and Millet was Wheat and Rice. We wanted to make our own flour and were looking for quality grains. Shiloh Farms is great, customer service is exceptional, prompt and competitively priced.
Only reason I am giving a 4 is because they don't carry Finger Millet grain. Hope it will be available soon.
All prices are in USD