MILLET (Panicum Miliaceum)

Millet, originally cultivated in Africa and northern Asia, is an ancient seed that has made up the diet of multiple civilizations since the Neolithic Era. Millet was mentioned in the Old Testament as an ingredient for bread and during the Middle Ages, it was more popular than wheat. Today, millet is a staple of diets in India and Ethiopia. In Africa and Eastern Europe, millet is used to make beer and other fermented drinks. Until recently, millet has mainly been used as bird and livestock feed in America and Western Europe, however, its nutritional catalog is helping it stage a comeback on dinner tables.

Millet is high in fiber, iron, B vitamins, phosphorus, manganese and magnesium. Its high alkaline content makes it easy to digest and those with Celiac disease can also enjoy it because it lacks gluten.

Millet for human consumption is processed to remove the outer hull. It must then be rinsed and drained before cooking. Millet should be toasted to enrich the flavor and then boiled to the desired consistency. Less cooking time results in a slightly crunchy texture that is easily incorporated into soup, stir-fry and vegetable side dishes. More cooking time will yield a consistency similar to mashed potatoes, making it a good side dish or hot cereal.

Learn more about other Whole Grains:  [button color=”red” size=”small” link=”” target=””]Grain Education[/button]

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