Millet
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Hulled Millet From Barry Farm Foods
Millet

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List of Ingredients

Millet





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.

NutritionFacts
per 1/4 cup 
Amount per serving
Calories187
Calories from fat19
% Daily Value *
Total Fat 2.1g3%
Saturated Fat 0.4g2%
Cholesterol 0mg0%
Sodium 2mg0%
Total
Carbohydrate 36.4g
12%
Dietary Fiber 4.2g17%
Protein 5.5g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
10.2% of calories from Fat
78% from Carbohydrates
11.8% from Protein