Goodness Millet Grain, Ukraine 500g
Naturally Gluten Free. Millet is used in various cultures in many diverse ways: The Hunza’s use millet as a cereal, in soups, and for making a dense, whole grain bread called chapatti.Average Reviews Customer Reviews Write Review
This tiny "grain" is gluten-free and packed with vitamins and minerals. In fact, while it's often called a grain because of it's grain-like consistency, millet is actually a seed. It's often used in birdseed mixture, but if you think it's just for the birds, you're missing out on important benefits of millet nutrition for yourself!
Very easlily prepared, just cook in boiling water for 15 mins until tender, drain and serve in place of rice dishes.
Here's how to prepare your millet:
Rinse it off and remove any stones or un hulled pieces.
Then soak or sprout your millet for 8 - 24 hours prior to preparing it, so that you remove the phytic acid that binds up minerals and enzyme inhibitors that make it difficult to digest.
Another great option to prepare your millet for easy digestion is to add a small amount of fermented liquid such as BE Wholegrain to the soaking water. Let the soaking millet remain at room temperature for 48 hours. Add a teaspoon of BE Wholegrain Liquid or your favorite probitioic liquid to your soaking water; it's an excellent way to add minerals and will make your grains even easier to digest.
Cook millet as you would rice but with more water (3 cups water to 1 cup millet). However, if you soak millet, you won't need as much water when you cook it. After soaking, try 1 cup of millet to 2 or 2 ½ cups of water. You determine how much water to use depending on how soft you like your grain.
You will know your millet is finished because the dark yellow color will become opaque.
Just Millet grain and nothing else.
per 100g: Energy kJ 1481/kCal 354 Protein 5.8g, Carbohydrate 75.4g, Fat 1.7g.
Packed in a factory that handles nuts.
A cereal grain used mainly in Africa and Asia because of its important source of dietary protein and iron.
Christine's Cashew and Pear Millet Porridge
This is a wonderful creamy porridge using the whole millet grain rather than flakes. Perfect as a gluten free option and the addition of the nuts provides protein to help stabilise blood sugar levels. You can even make this the night before and heat it up in the morning if rushed for time. Top with additional fruit, nuts and seeds and a sprinkling of ground cinnamon if wished
125g (4½oz) ¾ cup millet
750ml (26floz) 3 cups water
2 ripe pears, peeled, cored and diced
150ml milk or milk alternative
50g/1¾ oz/ 1/3 cup cashew nuts
4 dried apricots
1 tsp cinnamon
1 tbsp raw honey
1tbsp ground flaxseed
1. Put the millet and water in a saucepan and bring to the boil. Simmer, covered, for 15 minutes. Add the pear and continue to cook for a further 15 minutes until all the water has been absorbed. Set aside.
2. Put the remaining ingredients in a blender or food processor and process until smooth
3. Pour the nut mixture into the millet and mix well. Serve hot or cold. Top with additional fruit, nuts, seeds and a sprinkling of ground cinnamon if wished.
Storage: This can be kept in the fridge for up to 1 day. To reheat, place in a saucepan with some extra milk and simmer, stirring, until warmed through.
Customer reviews - Goodness Millet Grain, Ukraine 500g
Fri 21st May 2010
Tasty grain - good in stews, or to do your own baking. I like a part-millet/part-rice bread mix. It works by hand or in a bread-maker. This one is great price value too. Also very good in home-made pet food.Reviewer's Name:
mhairi gordon can be soggy -
Fri 25th Nov 2011
This make of millet grain has changed, apart from it being a brighter yellowy colour now. You need to make sure you have the right amount of water when cooking it to get it nice and fluffy, otherwise it can be a soggy mess. I used to put a teaspoon of my dairy free margarine with it but cant anymore because it definitely makes it soggy. Going to try the organic one.Reviewer's Name:
Mrs N WilliamsTry... -
Sat 9th Jun 2012
Try millet patties. Combine cooked millet with leftover chopped cooked veg, breadcrumbs, eggs and seasonings. Shape into patties and bake at 180 degrees C/gas 4 until cooked thoroughly. Reviewer's Name:
BevToast It! -
Mon 4th Mar 2013
To add a nutty taste, roast the grains in a dry frying pan over a medium heat, stirring until golden. Then cook as normal with boiling water/stock or whatever.Reviewer's Name: