tente millet Millet, Hulled – Hummingbird Wholesale

tente millet Millet, Hulled – Hummingbird WholesaleThis millet comes to us straight from a farm in Colorado. Words from the farmer: We are a family owned and operated small business. We have farmed our land Organically since I took over operations from my father. Our farm was originally homesteaded by my great grandfather. Our roots here are pretty deep. We are lifetime advocates for organic agriculture for reasons of both human health and the health of our planet. We care!? Mildly sweet and nutty,

This millet comes to us straight from a farm in Colorado. Words from the farmer:

“We are a family-owned and operated small business. We have farmed our land Organically since I took over operations from my father. Our farm was originally homesteaded by my great grandfather. Our roots here are pretty deep. We are lifetime advocates for organic agriculture for reasons of both human health and the health of our planet. We care!”?

Mildly sweet and nutty, and a good source of B vitamins, this ancient whole grain is easy to digest and naturally gluten-free. This product is also Certified Gluten-Free.

When cooked, millet can be a warm and tasty morning porridge (savory or sweet), or enjoy in pilafs, in Middle Eastern dishes, or as a side course instead of potatoes or rice.

Cooking instructions: As with all grains, we recommend that you rinse the millet before cooking. Put 2½ cups of water in a pot and add 1 cup of millet. Set the stove to a medium high heat; once it boils turn down the heat and loosely cover with a lid. After 20-25 minutes all the water should be absorbed and the millet cooked. If you have time, let sit for 10 minutes before eating to optimize the texture and flavor. Use ½ cup more water if the texture is too crunchy for you!

To introduce a nuttier flavor to the millet, you can roast the grains first before boiling. To do this, place the grains in a dry skillet over medium heat and stir them frequently. When they have achieved a golden color, add them to the boiling water. Millet more than doubles in quantity when cooked.