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Description
Millets are small-seeded grasses that flourish in difficult growing conditions. The grain resembles small yellow beads, and has a mildly sweet, nutty flavour.
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Directions
Rinse 1 cup grain. Add 2 cups boiling water in a pot and cover. Reduce to simmer and cook for 45 minutes or until millet is tender and liquid has been absorbed. Millet can also be cooked in a rice cooker. For a creamy porridge, stir frequently, adding extra water. Try toasting the grain before cooking for a nuttier flavour.
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Uses
Whole cooked millet can be used as a side dish to replace rice or mashed potatoes, or cooked with extra liquid to be served as a porridge. It can be used in both sweet and savoury dishes, and as a substitute for other grains for nutritional diversity. Try substituting for buckwheat, rice, or quinoa. Whole or cracked millet can be added to breads and muffins to add flavour and texture.
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Storage
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 1 year.
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Nutrition
Nutrition Facts Per 100 g Amount % Daily Value Calories 360 - Fat 4 g 6% Saturated 0 g 0% +Trans 0 g % Cholesterol 0 mg - Sodium 0 mg 0% Carbohydrate 72 g 24% Fibre 8 g 32% Sugars 0 g - Protein 12 g - Vitamin A - 0% Vitamin C - 0% Calcium - 0% Iron - 15%
| SKU | Unit Size |
|---|---|
| 23311 | 400 g |
| 23312 | 2 kg |
| 23313 | 5 kg |
| 23314 | 10 kg |
| 23315 | 22.7 kg |
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Description
-
Directions
-
Uses
-
Nutrition
-
Storage
-
Millets are small-seeded grasses that flourish in difficult growing conditions. The grain resembles small yellow beads, and has a mildly sweet, nutty flavour.
-
Rinse 1 cup grain. Add 2 cups boiling water in a pot and cover. Reduce to simmer and cook for 45 minutes or until millet is tender and liquid has been absorbed. Millet can also be cooked in a rice cooker. For a creamy porridge, stir frequently, adding extra water. Try toasting the grain before cooking for a nuttier flavour.
-
Whole cooked millet can be used as a side dish to replace rice or mashed potatoes, or cooked with extra liquid to be served as a porridge. It can be used in both sweet and savoury dishes, and as a substitute for other grains for nutritional diversity. Try substituting for buckwheat, rice, or quinoa. Whole or cracked millet can be added to breads and muffins to add flavour and texture.
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Nutrition Facts Per 100 g Amount % Daily Value Calories 360 - Fat 4 g 6% Saturated 0 g 0% +Trans 0 g % Cholesterol 0 mg - Sodium 0 mg 0% Carbohydrate 72 g 24% Fibre 8 g 32% Sugars 0 g - Protein 12 g - Vitamin A - 0% Vitamin C - 0% Calcium - 0% Iron - 15% -
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 1 year.