Millet is related to sorghum.
Pearl Millet produces the largest seeds and is the variety most commonly
used for human consumption.
Because of a remarkably hard,
indigestible hull, this grain must be hulled before it can be used for
human consumption. Hulling does not affect the nutrient value, as the germ
stays intact through this process
Hulled millet grains look like tiny yellow
spheres with a dot on one side where it was attached to the stem.
Millet is non-glutinous and like buckwheat
and quinoa, is not an acid forming food so is soothing and easy to digest.
It is considered to be one of the least allergenic and most digestible
grains available.
Millet is tasty, with a mildly sweet, nut-like
flavor and contains a myriad of beneficial nutrients. The flavor of millet
is enhanced by lightly roasting in a dry pan before cooking; stir
constantly for approximately three minutes or until a mild, nutty aroma is
detected.
Millet may also be sprouted
for use in salads and sandwiches.
RECIPE
MILLET SOUP:
2 qt. Beef or chicken stock, boiling
1/2 c. millet
1/2 c. onion, diced
1/2 c. celery, diced
1/2 c carrots, diced
1/2 c. potatoes, dices
1 bay leaf
Salt & pepper to taste
Place all ingredients in crock pot.
Stir together and
place on low. Simmer all day.
Season to taste.
