Millet White Dehulled 1kg

R65.00

Millet is that tiny seed we usually feed to birds. It grows naturally in Africa requiring little water or care.
Millet is a clean burning carbohydrate, and an excellent source of minerals and trace elements. Delicious plain or with any vegetable sauce.
Millet is completely gluten free and similar looking to couscous but a whole lot more nutritious.
SKU: 606110745383 Category:

Pre-Soaking

It has become pretty well known that pre-soaking your grains helps to cut down on any anti-nutrients, as well as make them more digestible.

If you have the time, I recommend soaking your millet in 3-4 times the amount of pure water. Let sit overnight (or around 8 hours), then drain in a colander, give it a good rinse, and it’s ready for cooking.

If you don’t want to presoak or you don’t have the time, then just be sure to give it a good rinse first.

Okay, let’s move on to the options we have for making our boiled millet…

To Make A Dry, Fluffy Millet:

For pre-soaked millet (originally 1 cup millet which has now expanded to be more than 1 cup), carefully add about 12 cup boiling veggie stock or water and 12 teaspoon salt (optional) to a large pan or a medium pot. Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender.

For unsoaked milletcarefully add 2 cups boiling veggie stock or water and 12 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover. Simmer, stirring occasionally, until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.

Makes 3 12 to 4 cups cooked millet

To Make A Moist Millet:

For pre-soaked millet (originally 1 cup millet which has now expanded to be more than 1 cup), carefully add about 1 cup boiling veggie stock or water and 12 teaspoon salt (optional) to a large pan or a medium pot. Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender.

For unsoaked milletcarefully add 3 cups boiling veggie stock or water and  12 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover the pot. Simmer, stirring occasionally, until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork.

Makes 312 to 4 cups cooked millet.

Weight 1 kg

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