Millet
 Native to
Asia and Africa, where it still occupies a prominent place in food in
the name of millet, this little seed has been cultivated since
prehistoric times. Yet today, in
Europe and America, it is almost more than feed the birds and livestock
...
It is a
little allergen cereal, gluten free, and is very easy to digest. It has
a
flavor a bit special. This is the
cereal most rich in vitamin A, it also contains many minerals,
including some rare and precious (manganese, zinc). It deserves
to be on our table at least once a week, or flaked grain!
119
calories
per 100g
Composition:
3.5 g protein
29.7 g
carbohydrates
1 g fat
Rich:
zinc,
phosphorus, copper, fluorine, manganese, potassium, riboflavin, iron,
silica, vitamins A and C
Properties:
Positive
effect on cholesterol and bones, prevents the formation of gallstones,
stomach ulcers and colitis. Good for the
bladder, kidneys, while the gastrointestinal tract, nervous system, the
teeth and hair.
Millet
uses:
It comes in
granular or flake, and can substitute for most "classics" cereals.
Mostly dry
however, it requires a sauce accompaniment. You can
incorporate it into soups to thicken, making cakes, puddings, salads.
It can also
be sprouted, and use it in a salad, or incorporated into breads, cakes
and other cookies.
Basic recipe
1. Heat the
millet seeds in a dry pan, and when they begin to brown, add twice its
volume of boiling water.
2. Cook slowly
for twenty minutes.
3. Add salt
after cooking.
Millet can
also be steamed, if you have dipped 12 in warm water. Bake 30
minutes.
Cult of one
or the other way, he will join very many vegetable dishes. It can also
be used cold as a basic ingredient of a salad, or as a base for
stuffing vegetables.
More
recipes
Delicious
millet
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