White Proso Millet (Panicum miliaceum) Millet is tasty, with a mildly sweet, nut-like flavor. The seeds are enclosed in colored hulls. Because of a remarkably hard, indigestible hull, this grain must be hulled before it can be used for human consumption. Hulling does not affect the nutrient value, as the germ stays intact through this process. Once out of the hull, Millet grains look like tiny yellow spheres. Millet is unique due to its short growing season. Millet is highly nutritious, non-glutinous and like quinoa, and buckwheat is not an acid forming food, so is soothing and easy to digest. The seeds are also rich in phytochemicals. In fact, it is considered to be one of the least allergenic and most digestible grains available and is known as a warming grain, that will help to heat the body in cold or rainy seasons and climates. Millet is a healthful and versatile grain that would be a worthy addition to anyone’s diet.
To Cook: Sort and Rinse. There are many cooking variations to be found for Millet. A good general guideline is to use 3 parts water or stock and 1 part grain, add grain to boiling water, and simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and let steam, covered for ten minutes more. If Millet is presoaked the cooking time is shortened by 5 to 10 minutes. Millet has a fluffier texture when less water is used and is very moist and dense when cooked with extra water. Millet expands to twice its volume when cooked. The flavor of Millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected.
1. Millet is delicious as a cooked cereal and in casseroles, breads, soups, stews, soufflés, pilaf, and stuffing.
2. It can be used as a side dish or served under sautéed vegetables or with beans.
3. The grain mixes well with any seasoning or herbs that are commonly used in rice dishes.
4. For interesting taste and texture variations it may be combined with quinoa and brown or basmati rice.
5. Millet may also be sprouted for use in salads and sandwiches.
Storage: Properly stored, whole Millet can be kept safely for up to two years. The grain should be stored in tightly closed containers, preferably glass, in a cool dry place with a temperature of less than 70° or in the refrigerator.
Country of Origin: USA
47g or more of Whole Grain per serving
This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.
Ingredients: Organic Whole Grain Hulled Millet
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