Hulled millet – a versatile alternative to rice

Mild-tasting hulled millet (Panicum miliaceum) is believed to be one of the oldest cultivated grains still grown around the world today. With a history of use spanning thousands of years, millet has served both as a crop and a staple food among many indigenous cultures. In Europe, millet cultivation dates back over 6,000 years.

As a crop, millet is highly adaptable and thrives in hot and dry climates, making it a popular choice in developing countries. Its exceptionally short growing season means the harvest can be ready in as little as two months, further adding to its appeal.

Hulled millet is a source of protein and fits a wide variety of dietary needs. It works especially well as a side dish in place of rice or slow-cooked into a porridge. Soaked millet is also great in overnight oats and raw baking recipes.

How to prepare millet

Rinse the millet before cooking. Use one part rinsed millet to three parts water. Simmer for about 25 minutes until fully cooked.

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Foodin’s premium sides are wonderfully versatile for cooking and baking. They are long-lasting and economical, making them perfect staples to keep in your pantry. It’s been delightful to see home cooks welcoming alternatives like millet and black rice alongside traditional staples like pasta, rice, and oats. Cooking with different sides is simple and convenient. Just add boiling water and your favorite seasonings. You can also mix different grains and rice varieties together for delicious combinations.

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