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SKIP RICE, USE PEELED MILLET INSTEAD
Mild millet (Panicum miliaceum) is arguably one of the oldest grains in the world that is still grown all around the globe. For thousands of years, it has been used in agriculture and as good, already among many indigenous cultures. In Europe, millet has been grown for more than 6,000 years.
Millet is very adaptable, and thrives in dry, hot climates. For this reason, millet has been a popular crop in developing countries. Millet has an exceptionally short growing season, and the crop can be ready as early as two months after planting. The rapid growth rate of millet has increased its popularity.
Peeled millet is a source of protein, and is suitable for a wide variety of diets. Millet is a good option for celiacs. Millet is at its best when used as a side dish, very much like rice, or when it is cooked for a longer time and made into a porridge. Soaked peeled millet is also excellent in raw porridges and raw baking.
HOW TO PREPARE MILLET
Rinse the millet. Boil 1 part of rinsed millet in 3 parts water for about 25 minutes.
FOODIN’S FLAKES AND GRITS
Flakes and grits are versatile alternatives to baking, cooking and snacking. Quinoa, millets and amaranth have taken a place next to traditional pasta, rice and oats.
Even if you’re a fan of simple cooking, do not shy away from these new alternatives – using flakes and grits is easy. All you need is boiling water and the spices of your choosing. Porridges are made from amaranth and millet by boiling them a tad longer than regular oatmeal. You can also create new combinations from different flakes, and make up completely new ways to use them! Many porridges turn into cookie dough, if left over from breakfast. The sky’s the limit!
Packed in a factory that handles gluten-free oats, nuts (cashews, Brazil nuts, pecans, macadamias, hazelnuts and walnuts), almonds, sesame seeds, milk protein and gluten-free oats.
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