About Millet and Sorghum Grains

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Submitted By Bob's Red Mill Natural Foods
Basic Product Information
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Submitted By Bob's Red Mill Natural Foods
Basic Product Information
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Instructions
  1. These are closely related and invariably sold shelled as the husk is extremely hard. Their greatest characteristic is that they swell enormously –– at least five parts water are needed to one part millet or sorghum. Both have a bland, slightly nutty taste. They are best cooked and eaten like rice. Millet and sorghum flours produce low rise breads.
  2. Millet originated in China nearly 5000 years ago, making it one of the earliest cultivated grains. It is currently a mainstay for nearly a third of the world's population. Whole Grain Millet is nutritious and a good source of protein, essential amino acids and fiber, with a distinctive, sweet flavor. It cooks quickly and is one of the most versatile of all grains.
  3. Makes a great hot breakfast cereal and a tasty side dish that's a unique alternative to potatoes or rice. Toasting millet before cooking produces star-shaped grains. Uncooked millet can be added to breads and crackers for a hint of sweetness and crunch. Easily digested and gluten free - a superb choice for special diets.
  4. 1 cup raw millet yields about 3 cups cooked. Store millet refrigerated in an air-tight container.
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