Millet

Millet is a grain that most people recognise as bird seed. It dates back to around 2800 BC and was an ancient staple of India, Egypt, and North Africa. Today it is still a major food source in Asia and North Africa. The seed grows from a vertical cone-shaped head. The hulls are yellowy gold with a dull shine. Although not widely used as an edible grain, it provides a good source of protein and fibre and is as easy to cook as rice. Millet is known as "the queen of the grains".

To Buy:

Buy from health food stores or grain stores.

To Store:

Store in an airtight container in a cool, dark place, or in the fridge. Provided it is stored well and is free of any insect contamination millet will keep for several months.

Tips & Tricks:

Try millet as a substitute for rice - serve it in the summer as it is a light grain.

Cooking Tips:

Millet is relatively flavourless. Cook it like paella in a heavy based pan with a secure lid. Saute vegetables and spices or herbs, add the millet and then water or stock. Use three parts water to one part millet. Bring to the boil before reducing the heat and securing the lid on the pot. Cook for 30 minutes and serve.

Find recipes with Millet

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

16.0

Fibre, g:

Fat (g):

0.7

Monosaturated Fat , g:

0.1

Amines:

Negligible

Glutamates:

n/a

Energy (kJ):

342

Moderate GI 55 - 70:

Protein (g):

2.4

Saturated Fat, g :

0.1

Magnesium:

Salicylates:

Safe/negligible amount

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.