It is necessary to store millet in a cool place and it is better to store it in the fridge during hot summer days. It is not recommended to buy them into stock because they tend to get rancid. It is also recommended to steam the millet before cooking to remove the bitter taste that may occur. After steaming, cook the millet just for 15 to 20 minutes and let it stand under the lid for a while.
Tips and recipes to use the corn-millet porridge:
- Soups - tips on how to add the millet into soups were described in our Dobroty jaro 2015 on page 12
- Sweet baking - tips on sweet desserts made of millet can be found in our Dobroty léto 2014 on page 10 and also in Dobroty jaro 2013 on page 8
- Porridge - the millet can extend your breakfast porridges by another type of cereal, the millet porridge can also be used as a side for grilled vegetables (for example)
- Risotto - replace a regular risotto rice with the millet
- Hash browns - prepare a mix of cooked millet, pieces of vegetables, garlic, herbs and semolina, form the mix into the desired shape and fry, the hash browns will be delicious
- Stuffing - mix the cooked millet with, for example, roasted onion, cheese and herbs, fill peppers with the stuffing and bake
- Salty pies - the millet can make a basis for a millet quiche or millet pudding
- Dumplings - use the millet to prepare the millet dumplings as a delicious alternative to usual dumplings, this will be particularly appreciated by people with celiac disease
Millet is made from panic grass by removing the peel from the grain. Many years ago, millet was widely used, for example, for the preparation of mohnnudel or millet pie. Millet was replaced by rice in the kitchen for some time, but that has fortunately gradually changed.
It is a cereal suitable for a gluten-free diet. Its organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
CompositionMillet*. May contain traces of gluten. *product of controlled organic farming
Skladujte v suchu a chladu.