- — Kosher, Raw and Vegan
- — Raw Hulled Millet Grains
- — Very Low in Saturated Fat, Cholesterol, and Sodium
- — Very Good Source of Manganese
- — Product of the USA
Discover White Millet: Tasty and Nutritious Gluten-Free Grain
White millet, also called white proso, is an ancient grain that’s a staple in quite a few cultures. Today, when people are growing more concerned about gluten, millet is getting a chance to shine. Technically, this grain is a grass seed and is naturally gluten-free. It’s also nutritious and has a delicious mildly-nutty flavor. Overall, millet grain is an excellent addition to your pantry.
Please remember that white millet, pearl millet, and foxtail millet are all different species of plants. There are about 500 types of plants that classify as “millet.” But only a few of them are cultivated for food. The difference in taste and nutritious value of different types of this grain is minimal. However, white proso millet is easier to cook, and one might argue that it’s a little tastier.
Millet grain is a natural source of many minerals, including iron, and B vitamins. Note that even hulled whole grain millet has quite a lot of soluble fiber. It’s also a great source of plant proteins.
How to Cook Fluffy White Millet Perfectly
You can use millet in many ways; serve cooked grain, both sweet and savory. It’ll go well as a side for nearly anything and as sweet porridge for breakfast.
To cook it soft and fluffy, start by roasting it in a pan for about 5 minutes to enhance the nutty millet taste. Then, add 2 cups of water or broth for every cup of grain. Season with salt and bring to a boil. Next, let simmer for about 15 minutes (until the liquid is absorbed). Avoid stirring to prevent the breaking of grains because the hulled millet is very tender. Finally, remove from the heat and leave to stand for 5-10 minutes. Fluff up your cooked millet with a fork. Be gentle!