Millet

Millet is a mildly sweet, nutty, round seed and is one of the oldest foods known to humans. Millet grains are small and usually yellow with with a dot on one side where it was attached to the stem. Millet can be eaten in its whole form like rice or quinoa, or ground into meal or flour. It is gluten-free and thus able to be eaten by people with gluten intolerance.

Fast Facts

1. Ancient grain used to make bread
2. Prevalent in China before rice became dominant
3. Thrives in hot, dry climates
4. Related to sorghum
5. Gluten-free
6. Prevalent types: Pearl, foxtail, proso
7. Grown in: Africa, India
8. High in B vitamins, iron, phosphorus, amino acids, manganese, tryptophan
9. Easily digested

Uses for Millet

1. Steamed with vegetables in a pilaf
2. Used as grain in veggie burgers
3. Ground into meal for breads
4. Substitute for buckwheat or quinoa

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