Description
Tips and recipes to use the corn-millet porridge:
- Soups
- Sweet baking
- 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 necessary to store millet in a cool place and preferably keep it in the fridge during hot summer days. It is not recommended to buy millet in stock because it tends to get rancid. It is also advisable to steam the millet before cooking to remove the bitter taste that may occur. After steaming, cook the millet for 15 to 20 minutes.
Composition
Millet*. May contain traces of gluten.Storage
Store at temperatures up to 25 ° C and relative humidity up to 70%.