ZeroWasteBulkFoods
Millet - Organic
Millet - Organic
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What is Millet?
Millet is small, round and comes in a variety of colours from white to grey to yellow to red. It is technically a seed but is usually classified as a whole grain.
How To Cook Millet
Like all grains, before cooking millet rinse it thoroughly.
Then add one-part millet to two and a half parts boiling water or broth and bring to the boil. Turn down the heat, cover and simmer for about 25 minutes. The texture of millet cooked this way will be fluffy like rice. If you want the millet to have a creamier consistency, stir it frequently adding a little water every now and then.
Cooked millet makes an interesting breakfast porridge with nuts or fruit. Or try grinding the millet and adding to bread or muffin recipes. Try using it in place of rice or quinoa alongside vegetable stir-fries and savoury pilafs.
Ingredients & Allergens
Ingredients & Allergens
Ingredients: Organic Millet
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.
Storage
Storage
Store in an airtight container in a cool, dry place, away from direct light away from strong odours.
Nutritional Profile
Nutritional Profile
|
Typical values per 100g |
|
|
Energy
|
1184 kJ/ |
|
Fat, Total – of which saturates |
4 g 0.5 g |
|
Carbohydrates – of which sugars |
71 g 0.5 g |
|
Fibre |
9.1 g |
|
Protein |
11 g |
|
Salt |
Certified organic
GMO free
Product of
Product of
Ukraine
I've only just started eating Millets and so far used as a breakfst porridge and in stews. As a breakfast I find it very hearty and creamier than oats - it's like eating rice pudding for breakfast which is something I'm definitely up for! For ease I cook it in a pressure cooker, 1 part Millet - 3 parts water - 1 part plant milk (homemade soya milk is lovely). Cook for 15 mins with natural release. Then top with a dash more plant milk, and seeds also purchased from ZWBF. Not sure what type of Millet it is but it's delicious.
Thanks for sharing your recipe, Kathryn. This millet variety is Panicum miliaceum which also goes by the names: proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet!
Millet is one of the staple grains we use in our cooking - it's gluten free, rich in minerals and very sustainable as it requires very little water to grow. We have even ground it in our blender to make flour for pancakes.
The quality of the product we order from Mitch has always been top quality, and the large quantities we can order also makes it very economical. We have also noticed that as millet is less heavily traded on the global commodity markets unlike wheat, prices have not shot up like other items that are captive to the global markets.
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