Millet (dry)

Description

Millet (dry) has small, yellowish grains with a slightly shiny surface and a delicate nutty, somewhat sweet flavor. When cooked, it becomes fluffy and loose, easily absorbing the flavors of additions, and it is advisable to rinse it before cooking to remove any bitterness. It is gluten-free, easy to digest, and rich in complex carbohydrates, plant protein, and B vitamins, as well as minerals such as magnesium, iron, and phosphorus. It contains antioxidants and compounds beneficial for the digestive and cardiovascular systems, supporting satiety and metabolic balance. In the kitchen, millet works well as a base for millet risotto, side dishes for meats, vegetable salads, creamy sweet porridges, casseroles, and patties, and lightly toasting it before frying brings out a more intense aroma. Store dry millet in an airtight container in a cool, dark, and dry place; for longer storage, it is advisable to keep it in the refrigerator or freeze it to prevent the fats from going rancid.