Some people must think of bird food when they see millet! Nevertheless, this grain from the grass family is an essential food for almost 1/3 of the world’s population, particularly in the poorer countries in Asia and Africa.
Millet grains grow in feathers in sweltering and dry conditions. It needs a lot of suns to ripen. The seeds have a hard shell (the chaff) that is always removed for consumption.

The nutrition of millet

Sometimes the small golden yellow balls with their slightly sweet taste are confused with couscous. The grain is gluten-free and easily digestible. It contains more protein and iron than any other cereal. It is very nutritious, rich in unsaturated fatty acids, vitamins, and minerals, such as silicon, fluorine, phosphorus, lecithin, and beta-carotene.

How to cook millet?

Count 50 g of millet per person (the grains are very light!). Bring 2.5 units of water to the boil, add a pinch of sea salt and one unit of thoroughly washed millet. Simmer for 20 to 25 minutes without taking the lid off the cooking pot. Take the pot off the heat and leave the lid for another five minutes. Season to taste with raisins, dry fruits, almonds, rosemary, fresh parsley …

You can buy it in the form of cereal grains, flakes, and flour. And you can process it into porridge, puree, croquettes, …

Where to buy millet?

You’ll find it in the super market, health store or you can buy millet online.

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