Millet is a plant of the family Poaceae, very small grain cereals, grown mainly in dry areas, especially in Africa and Asia. The millet germ represents a larger share of the grain relative to other grains, which gives it a higher content of vitamins (b) and minerals (potassium, phosphorus, iron and zinc).
Preparation Brown 300g of millet, add a chopped onion, wet with 1L of hot broth and let simmer for about 10 minutes. Simmer the millet for 30 to 40 minutes in 2 parts of liquid per part of grain. Pre-soaking or grilling dry or with a little oil slightly changes its flavor.
Pour 100g Energie : 336 kcal Lipides : 4 g Glucides : 69 g Fibres : 4 g Protéines : 11 g Vitamines et minéraux Riche en : Mg Source de : Zn, P, B3, B9, B1, Cu, B6, K, B2, Fe
|How to use||Millet can replace most cereals; its pronounced flavor is not always appreciated though. It is incorporated among others soups, omelettes,
croquettes, tourtières, puddings and muesli. It will also be delicious cold in salad.
Find more information on the benefits of millet on our article Summer salads: dare cereals