Native to Asia, it is the smallest of the grains. Naturally gluten free, this can be used in place of rice with salads and stews, or you can grind it up and use mixed with bread flour.
Cooked Millet has a clean, delicate flavour and a light texture; appetising in hot weather. Serve with steamed or stir-fry veg. COOKING
Rinse before use. It is best if you heat a little oil in a pan and saute the millet until golden brown. Then add equal parts millet to water. Bring to the boil and simmer for 15-20 minutes. Too much water added during cooking or prolonging the cooking time will turn the grain in to a thick paste, if you need a little more water, simply add it in slowly.
Cool, dry & hygienic away from direct light & strong odours.