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Marvelous Millet

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Marvelous Millet

By Cary Neff, Experience Life

Many of us know millet primarily as an ingredient in bird feed, but itís also a highly nutritious and tasty staple that can complement a wide array of flavors and cuisines.

Like quinoa and amaranth, millet is actually a seed, but itís classified as a grain in cookbooks because thatís the way itís most often prepared. Gluten-free, and high in both protein and fiber, this subtle and slightly nutty-flavored traditional grain is enjoying a comeback in prepared foods, like cereals, breads and crackers, and as an alternative grain for healthy home cooking.

Millet is most often served like rice, although in Eastern Europe, China, India and Africa, itís also used to make hot cereals; thin, unleavened breads; and even fermented beverages.

Millet seeds are tiny and almost perfectly spherical ó about 1 to 2 millimeters in diameter. Although there are several types of commonly eaten millet, pearl millet, which is usually eaten in the United States, accounts for 50 percent of the worldís millet crop.

Typically sold whole, millet is also available in a cracked form (which is used in traditional couscous) and, increasingly, as a whole-grain flour

Thanks to its mild, neutral flavor and delicate texture, millet combines well with a wide variety of dishes. So read on to learn all about it ó then experiment and enjoy!

Next: Nutritional Value and Recipes

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Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.


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4:57PM PDT on Apr 10, 2011

Thanks for this great info.

4:47AM PST on Feb 3, 2011


7:46AM PST on Jan 15, 2011

If it spoils quickly, how long do the leftovers last in the fridge?

5:10AM PST on Jan 14, 2011

Thank you

9:48AM PST on Jan 7, 2011

Good to know, I love Quinoa so I'll try it!

7:53AM PST on Jan 6, 2011

I like millet so much!

8:35PM PST on Dec 27, 2010

Thanks very much for this!

3:13AM PST on Dec 25, 2010

yum now I have to learn how to cook ;)

8:44AM PST on Dec 19, 2010

Interesting, will have to look into using it some time.

8:42PM PST on Dec 14, 2010

thanks for the article and recipes.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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