Organic wholegrain millet is gluten-free. Millet porridge is a traditional food in Russian, German and Chinese cuisines. It is eaten either sweet (with milk and sweetening added at the end of the cooking process) or savoury with vegetable stews. In China it is eaten with beans, sweet potato, and various types of squash; millet soup is commonly used by nursing mothers to aid in milk production and healing from childbirth. In Germany it is also eaten sweet (boiled in water with apples added during the boiling process and honey added during the cooling process).
Millet is highly nutritious, gluten-free and is not acid forming, so is soothing and easy to digest. It is a good source of protein and contains high amounts of fibre, B-complex vitamins, including niacin, thiamin and riboflavin and essential amino acids methionine lecithin and some vitamin E. It is particularly high in iron, magnesium, phosphorous, and potassium.
As a general rule cook millet in three times its weight of liquid (water, soy milk or a mixture of the two). Millet makes a great breakfast food cooked with water and soy milk, sweetened with dried and fresh fruit. It also makes very popular savoury 'burgers' by cooking in water and soy milk with vegetable stock powder and seasonings until all moisture is absorbed, then adding sauteed onion, olive oil and cottage cheese (optional). Form balls with an ice-cream scoop and bake until golden. Children like these very much. Millet flour can also be used to make waffles. To avoid sticking try mixing with buckwheat flour, soy milk, water, salt and ground linseed to make a waffle batter. Delicious served hot with agave syrup and fruit.
