Millet is one of the oldest groats. Obtained from millet well known in ancient China and Egypt. Easy to prepare, and by the way gives infinite possibilities of use in the kitchen, because its original taste goes perfectly with sweet and salty dishes. Millet has low starch, but a lot of easily digestible protein, phosphorus, iron, copper and magnesium, and vitamins such as B1, B2, B6.
BIO millet was made from cereals from certified organic farming. It is free from GMOs and pesticides. It is an excellent base for many dishes.
A method of preparing:
Rinse the groats in a small amount of water. Pour over with boiling water, which will allow you to remove common light bitterness. Throw washed rins in boiling water in a 1: 2 ratio (2 glasses of water per glass of groats). Add salt. Cook on low heat, covered, for about 15 minutes, until the porridge absorbs all the water.
A 500 g container contains 10 portions of 50 g.
- gluten free product
- source of dietary fiber
Recipe - Inspiration:
Millet pudding with a hint of vanilla and strawberry mousse
200 g millet
1 vanilla pod
1 l milk
4 tablespoons sugar
100 g strawberries
leaves of fresh mint for decoration
Pour milk into a pot, add sugar. Cut the vanilla pod in half to remove the pulp from the inside, add all this to the milk and bring to a boil. Then add millet and simmer for about 15 minutes. After cooking, allow the porridge to cool, stirring it occasionally. Spread the prepared pudding into salad bowls, pouring the top mixed strawberries. Garnish with mint leaves.