DetailsWhich grain was first farmed nearly 10,000 years ago? Which grain was revered as one of five sacred crops in ancient China? Which grain is mentioned in the Old Testament, the writings of Herodotus, and the journals of Marco Polo? The answer is millet! Create nutritious, gluten-free dishes with millet, an ancient grain from the Far East. Millet has a mild, sweet flavor and quick cooking time, making it a tasty, convenient, whole grain addition to any meal of the day.
Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity. Millet is an excellent source of dietary fiber, making it a great solution for those looking to add more fiber to their gluten free diet.
Enjoy whole grain millet as a unique alternative to rice in salads and stir-fries. Cook millet for a sweet breakfast porridge or add uncooked millet to breads for a crunchy texture. Serve millet with a drizzle of olive oil, and a dash of salt and pepper in place of mashed potatoes for a delightful side that will enhance any meal.
The light flavor of millet allows it to be sweet or savory, which means the possibilities are endless! Luckily, we have developed some delicious recipes for millet to help get you started. Millet Spring Roll Salad combines all of the wonderful flavors of spring rolls without the effort of making them! Try serving Sweet Millet Congee with apples and bacon for your breakfast crowd and watch how quickly it disappears. Whip up these Spinach and Lemon Millet Arancini for your next party and bask in the praise for your culinary prowess.
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Customer Reviews 7 item(s)
- Millet in place of corn for making 'cornbread'
I have a severe sensitivity to corn - no corn on the cob, dextrose, etc. I love cornbread but it too is a no-no. If I use hulled millet, place it in the blender and blend it briefly so that it’s coarse (part will be whole, part fine flour and part in between), then use it straight across in the my recipe for cornmeal, I have a ‘cornbread’ that looks and tastes just like cornbread made with cornmeal. It fooled my family when I made it without telling them about the substitution.
- Proso Millet
Answering the question from the above reviewer. These are the Proso variety of yellow/tan millet.
- More millets online please
I am from India and this was the staple food in India. Now the times have changed and people do not eat the millets so much as before. There are so many other varieties of this small grains available in India. I would like to see if Bob's Red Mills can explore them all and make them available online to buy.
- Hulled Millet Review
- I'm from Russia, so i can say i grew up eating this and other various grains daily (barley, buckwheat, semolina, fine barley and many other). I cook it the same exact way i ate at the daycare - milk, sugar, salt, butter (actually i use o%milk, very little sugar and very little salt and no butter :). My 2.5 y.o. daughter eats everything i cook, but 4 y.o. son is very picky. But if i cook let's say
- Even my 5 year old likes millet
- I saw your add on [@] and found your products in Mt Pleasant Hyvee. I made the millet as stated on the bag, it was easy to prepare (I am cooking challenged) and added real butter and used it as a side dish at dinner. My daughter at first turned her nose up at it but she observed my wife and I enjoying them so she did taste them and said "I like them" and she took a big scoop. I like to introduce n
- Great for Soup
- I am always looking for interesting additions to chicken soup to freeze for lunches. Today I tried millet, chicken, sauted onions and fresh spinach in a homemade roasted chicken stock - delish! The millet is a perfect flavor compliment and does not taste grassy at all - more of a semolina flavor. I cooked 2 cups of dried millet in 4 cups of water and then added it to about 14 cups of chicken st
- Delicious Morning Meal
- When on a food allergy elimination diet, I tried hulled millet ordered from Bob's Red Mill and loved it cooked according to the directions on the package. I turn the burner on low while I'm dressing and turn it up higher when I'm available to supervise the cooking. Served with a handful of walnuts and a little maple syrup, the cooked millet is filling and delicious! I eat any leftovers another
- Nutritional Info
Serving Size: 1/4 cup (55g) dry
Servings Per Container: 14
Amount Per Serving % Daily
ValueCalories200Calories from Fat20
Total Fat2 g3 %Saturated Fat0 g0 %Trans Fat0 g0 %Cholesterol0 mg0 %Sodium0 mg0 %Total Carbohydrate40 g13 %Dietary Fiber9 g36 %Sugars0 gN/AProtein7 g14 %
Vitamin A0 %Vitamin C0 %Calcium0 %Iron8 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
whole grain hulled millet
*Manufactured in a facility that also uses tree nuts and soy