Profile: Hulled millet, commonly known as Proso Millet, is a delicious grain. Millet is high in calcium, iron, potassium, magnesium, and zinc, as well as B vitamins including niacin, B6, and folic acid.
Millets (Panicum miliaceum) are little golden grain-like seeds that taste like corn. Millet has been cultivated in Africa and Asia since the 5th century B.C. Prior to rice, it was the most extensively farmed crop in China. The letters for "millet" and "mouth" combined produce the word for "harmony."
Millet is now the world's sixth most significant grain crop, with India producing the majority and China and several African countries growing a large amount. Millet, an annual grass seed used in birdseed, requires the least water of all grain crops, making it resistant to drought.
Millet has recently gained popularity as a palatable alternative to rice. Millet is great in pilafs, breads, soups, and stews. To get a particular texture, millet can be cooked with varied amounts of liquid.
Millet is delicious and healthful. It is high in magnesium, a vitamin that lowers blood pressure and reduces the risk of heart attack. Millet is also high in phosphorus, which is required for tissue growth and repair. Millet, a gluten-free grain, is ideal for persons with celiac disease or gluten sensitivity.
|Shelf Life:||2 Years.|
|Sugg. uses:||Serve with rice, corn, or oats.
It cooks like rice if left alone, but if stirred and more liquid is added, it becomes like mashed potatoes.
For a lovely crunch in muffins, quick breads, pancakes or waffles
Great with meaty stews.
Can be used in place of rice, quinoa, bulgur wheat, or buckwheat.
|Basic prep.:||For best results, toast prior to cooking. Add 1 cup millet to 3 cups of liquid, and simmer for 30 minutes.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a cool, dry place.|