Millet is obtained from shelled millet, one of the oldest cereals known to humanity. It is characterized by a high content of silicon, which has a positive effect on the skin, nails, hair and joints. In addition, it is a valuable source of B vitamins (B1, B2, B6) and niacin. It contains mineral compounds: magnesium, iron, phosphorus, zinc and copper, a lot of dietary fiber and protein. Due to the fact that it is easily digestible and at the same time high energy (100g groats / approx. 350 kcal), it can be consumed by everyone, especially by people suffering from digestive system disorders. An additional advantage of millet is the fact that it does not contain gluten.
Millet can be used as an addition to meat and vegetarian dishes. It can also be used for salads, milk soups, etc.
Usage: illet should be rinsed, poured into salted, boiling water (2.5 cups of water per 1 cup of groats).
For a more delicate taste, you can mix water and milk (half and half) and add a tablespoon of butter. Cook on low heat, covered, about 20-30 minutes.
Storage: Store in a dry and dark place, out of reach of small children.