Hulled millet
Cereals
5kg
125 servings of 0.04kg
Cereals
Millet
History
Weed, millet has always been a cereal of the poor. Long planted as a second option seed and sown long after wheat, barley or oats its yield has made as it a welcome addition after a difficult season.
Portrait
Often confused with the african Mil (Pennisetum glaucum), it also refers to the millet of birds (Setaria italica), its small seeds deserve to be known. Their neutral and delicate taste combined with a tender texture make it possible to make nice desserts.
Derivatives
Grains, flakes to make quick patties or breakfast.
Origin
Wild millet is believed to have been born in Central Asia 8,000 years ago. Domesticated in Northern China, it is privileged cereal of nomadic peoples in Poland, Georgia. Now present in Eastern Europe because it is not very water-intensive.
Usage
Place 1 volume of millet and 2 volumes of cold water in a saucepan. Bring to the boil, sprinkle with salt as desired, then cover. Reduce to a simmer and cook for 20 minutes, until all the water has been absorbed. Millet can be eaten as a side dish, in gratin, in stuffing or even in soup. It's also delicious when consumed cold in salads. Keep in a cool, dry and dark place.
