Millet Recipes, Storage, and Cooking Tips
Going With the Grains – Millet  Before
rice was widely consumed in Asia, it is believed that millet was the staple grain. Millet is the world’s sixth most popular grain with India, Africa and China being the top producers.
Going With the Grains – Millet Technically, millet
isn’t just one grain, but the term used for a group of seeds from several different species of the grass family. There are 4 major types of millet grown worldwide, Pearl, Foxtail, Proso and Finger.
Going With the Grains – Millet  Although
millet is an ancient grain, its health benefits have only recently been studied. As a grain, millet is naturally gluten-free and is particularly easy to digest and is considered by some to be the least allergenic of all the grains. Millet is a good source of magnesium, a mineral so important for nerve function. Millet is particularly high in proteins and antioxidants and like most grains play and important role in controlling blood sugar and cholesterol levels. 1 cup serving of cooked millet provides 6 grams of protein.
Whole Grains Every Day, Every Way
Fluffy Millet – toast 1 cup millet for 4-6 minutes in a dry pan then add 2 ¼ cups boiling water, simmer 13-18 minutes, then let stand 10 minutes. Sticky Millet – Bring 1 cup millet to a boil in 2 ¾ cups water, simmer for 13-18 minutes, then let stand 10 minutes. Sticky millet can be molded in croquettes and patties. Creamy Millet – Grind 1 cup millet in a spice grinder. Bring 5 cups water to a boil, then gradually whisk in millet. Cover, lower heat and simmer, stirring occasionally for 15 to 30 minutes until grits are tender. Makes a great porridge or polenta.
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