In ancient India and Egypt, this tiny, round, yellow seed was the staple food, It was also widely used in China before rice became its staple grain. Millet thrives in poor, dry soil which makes it an essential grain in Africa, Legend has it that millet was the favored food of the Hunzas who lived in the foothills of the Himalayas and were renowned for their longevity. In North America, most of the millet grown is used for birdseed and cattle feed. However, when cooked properly, millet is a delicious, versatile and nourishing grain for Humans.
It is one of the smallest grains with a higher protein content than corn, barley or sorghum. It is useful in making porridge and unleavened bread or chapatis. At about 10% protein, millet compares favorably with other grains, especially since its protein is of high quality. It is a particularly rich source of iron and contains good amounts of potassium, calcium, and other minerals, and a good range of the B-complex vitamins. One very important characteristic is that millet is a highly digestible food. It adds a wonderful flavor to cereals, breads and muffins - in fact, all baked goods. It can be ground into flour or meal if desired.
HOW TO PREPARE:
Use 2 parts water to 1 part grain. Use slightly more water if a porridge-like consistency is desired. Bring the water to a boil, stir in the millet, return to a boil, then lower the Heat and simmer, covered, for 30 to 40 minutes, or until the water is absorbed and the grains have burst.
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