GJ Barnyard Millet (Kuthiraivali)

Millet is the small, yellow or white grain (the colour of the husks can vary from white, red, yellow, brown to black) of a type of grain that was eaten by people thousands of years ago. In the Netherlands, this is usually plume millet, or simply millet, but there are at least 6 other types of millet in the world.

Ingredients

Millet.

Allergen info

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphites, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.

Storage advice

Store in a cool, dark and dry place. After opening, transfer contents to an airtight container.

Preparation

1. Rinse and soak 1 cup (240 g) millet in plenty of water for 10 minutes.
2. Drain.
3. Toasting (optional):
   For a nutty flavor, lightly toast the millet. Heat a dry pan over medium heat and add the rinsed millet. Roast the millet, stirring, for 3-4 minutes until lightly golden brown and giving off a pleasant aroma.
4. Add 2 cups (300 ml) of fresh water or stock to a pan and bring to a boil.
5. Add the millet.
6. Reduce the heat to low, cover the pan, and let the millet simmer gently.
7. Simmer the millet for 18-20 minutes, or until all the water has been absorbed and the millet is tender.
8. Remove the pan from the heat and let the millet steam, covered, for another 5-10 minutes. This ensures that the millet is fully cooked and fluffy.
9. Stir the millet with a fork to remove any lumps and loosen the grains.

Use

• As a Side Dish: Serve the millet as a substitute for rice or couscous.
• In Salads: Let the millet cool and add it to salads for extra texture and nutrition.
• In Soups and Stews: Add cooked millet to soups and stews for a nutritious addition.
• Breakfast: Use millet as a base for a nutritious breakfast by combining it with fruit, nuts, and a drizzle of honey or maple syrup.