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