Hulled millet
- Servings 16 servings of 60g
- Cooking 20 min
- Packaging 1kg
The hulled millet is high in fibre. First, the millet was collected in the wild in China. Then, during Antiquity, it was cultivated in India, Africa, Egypt and Japan. Its culture spread to Europe in the Middle Ages. It has remained little cultivated in Euope but it is very popular in Sub-Saharan Africa where it remains the staple food of the population.
Ingredients
Organic hulled millet
Tips for use
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.