Hulled millet 500 gr

Very ancient cereal originating from Asia. It had a very wide diffusion before wheat and rice, and then was almost abandoned.

It should be remembered that millet is the best cereal after amaranth, it contains an abundant quantity of iron and to a lesser extent magnesium, silicon and phosphorus. It also contains salicic acid, beneficial for tooth enamel, hair, nails and skin.

How to use:
Excellent used in cereal soups or in combination with legume soups. Being a small cereal with a not excessively hard consistency, it can be used as is in the preparation of bread, to the extent of approximately 5%.
Cooking time: 20 min
Amount of water/grain: 2/1

General advice:

Although the legumes are all carefully ventilated (a process that eliminates light impurities), calibrated (a process that selects the best grains), destoned (a process that eliminates pebbles), and asymmetrically selected (a process that eliminates immature, stained grains, etc.) , we suggest in any case to proceed with a further wash under running water. The use of a strainer or colander is very useful in this case.