Millet Isn’t Only Bird Food!

It is "The Queen of the Grains".......

Take me directly to MILLET Recipes!!

Millet is highly nutritious, non-glutinous and, like buckwheat and quinoa, is not an acid forming food. Hence it is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available.

It is a warming grain so will help to heat the body in cold climates. It is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein! It also contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in iron, magnesium, phosphorous, and potassium.

An ancient grain, Millet is used around the world. The Hunzas' use it as a cereal, in soups, and for making dense, whole grain bread. In India flat thin cakes called roti are often made from its flour and used as the basis for meals. In Eastern Europe, it is used in porridge and kasha, or is fermented into a beverage while in Africa, it is used to make bread, as baby food and as a thin gruel used as breakfast porridge. For cabbage rolls, it is often used as a stuffing ingredient.

Above are some of the many examples of the uses of this wonderful grain. If your in the mood to experience "The Queen of the grains", here are some of our favorite Millet recipes for you to try as you like.

Don't forget to email Your Vegetarian Kitchen with your favorite Millet recipes that you think we should add to our website.

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