What is Millet?
small round seed of an annual grass that is eaten as a cereal in Africa and Asia
not of true grain cereal, but is related to sorghum
light delicate flavor with an ideal texture for molding
pan roasted millet tastes like toasted cashew nuts
Nutrition and Millet
Hulled millet is one of the oldest foods known to man. It ranks as the sixth most important grain in the world, sustaining 1/3 of the world’s population. It is highly nutritious and gluten-free. Millet has a mild, sweet, nut-like flavor and is high in protein, fiber, B vitamins, iron, magnesium, phosphorous and potassium. It is best when soaked in water overnight or boiled to tenderize. Millet is delicious as a cooked cereal and in casseroles, breads, soups and stews. Up to 30% millet flour can be used in baked goods. Millet is great for sprouting.
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 25+ years. Bulk products need to be repackaged for long term storage.
good source of protein
contains more amino acid, lysine, than do wheat, oats and rice
excellent source of B vitamins thiamin, riboflavin, niacin, pyridoxine and folate
minerals – magnesium, zinc, copper and iron
rich source of mineral building phytochemical phytic acid
Health and Millet
Populations where millet is a staple have a lower risk of developing esophageal cancer
Millet is rich in phytate. This phytochemical appears to reduce colon and mammary gland cancer in animals.
How to Buy Millet
hulled millet (must be hulled for human consumption)
Millet sold as bird seed has not been hulled. Unless you have a beak, buy only hulled millet for human consumption.
How to use Millet
an extremely versatile grain
can be steamed directly or toasted in a dry skillet before steaming
cooked millet makes an excellent porridge or pudding
can be served as a pilaf, stuffing or as an addition to soups and green salads
raw, it can be added to other grains as a crunchy topping
raw millet is a smart alternative to fat-rich nuts and seeds
added to breads for texture
flour can be used in baking (see Millet-Rice Quick Bread/Muffins)
Basic Cooking Instructions
Millet readily absorbs water so be prepared to add extra. This grain has a light delicate flavour that takes on the character of whatever it is cooked with. Be creative in your choice of cooking liquids. Use one cup millet (toasted or plain) with one cup water, juice or broth. Add salt to taste.
Using a Plastic Steamer
Fill water reservoir and turn on machine. Add ingredients to rice bowl and steam for 35 to 40 minutes.
Place raw grain in a hot, dry skillet and stir until grains turn a slight golden brown. Be careful not to overcook. Toasted millet can be stored for up to two days in the refrigerator before steaming, but it is better if steamed immediately. (Serves 4)