Though technically a seed, millet functions as a whole grain, and can be cooked in the same way. It's one of the earliest cultivated grains and there are more than 6,000 varieties grown all over the world.
A primary ingredient in flatbread, beer, and porridge. Millet is a a great staple food for your diet and a source of copper, manganese, phosphorus, and magnesium.
Naturally gluten free, millet is an ideal alternative to quinoa, rice, and potatoes, it can also be included in homemade breads, or ground to replace flour. It can be sautéd and served with steamed or stir-fry vegetables.
What is millet?
An economical grain that looks like tiny corn kernels. The name "millet" refers to several grains from the grass family Poaceae. Like other grains, millet can be purchased as flour or flakes and is naturally gluten free.
How does millet taste?
Some people liken the flavour of millet to corn. Its fluffy texture when cooked is similar to mashed potatoes or steamed rice. Millet has a slightly nutty flavour that is enhanced from toasting.
How to cook?
Millet cooks quickly and does not require overnight soaking. Simply use 1 part millet to 3½ parts water. Boil and simmer for 15-20 minutes until tender. Simmer for longer if you prefer a more creamy consistency.
For allergens, see ingredients in CAPITALS. Packed in a factory that also packs cereals containing gluten, nuts, peanuts, sesame and products containing sulphur dioxide/ sulphites.
While every care is taken to ensure that our product information is correct, food products and recipes are constantly being reformulated meaning that ingredients, allergens, dietary and nutritional content may change from time to time. Given this fact you should always read the product label and not rely solely on the information provided on web listings.
Values per 100g