Millet is a seed, as opposed to a grain and it has many uses. Millet can be cooked and act as a great alternative to rice, breakfast porridge, as a side dish, salad add-in, or can be ground to a flour and used in cookies or cakes.
Millet is naturally gluten free and is high in protein, fiber and antioxidants.
Cooking Instructions: For a fluffy wholegrain consistency (much like quinoa) add 1 cup of millet to 2 cups water bring to a boil and simmer for 20 minutes.
If you're looking to use millet as an alternative to porridge, we recommend using 3 cups of water to every cup of millet, which will result in a creamier, polenta-like consistency.
Which ever way you choose to cook it, we recommend soaking it overnight. This will make it more digestible and the nutrients more bio-available.
Country of Origin: Australia
Known Allergens: No known allergens
Storage & shelf life: Millet can last up to 6 months when stored in an airtight container in a cool, dry place.