We cooked this one in a mud crab bisque, finishing with the flesh, lightly seasoned with salt and pepper. The subtle toastiness of the millet compliments the distinctive crustacean flavour of the crab.
about the grain
This is one of the oldest grains that is said to be first cultivated in China, and later spreading across Central Asia. It is quite high in essential amino acids in comparison to wheat. Moreover, it has been found to be rich in vitamins (niacin, B-complex vitamins, folic acid), minerals (P, Ca, Zn, Fe). It has a low glycemic index and reduces the risk of type-2 diabetes.
|the grains are roundish with a yellowish colour
|store it in a dark, moisture-free place
what you can cook with it
It can be used anyway that suits you. Substitute it in place of your regular rice to pair with that favourite curry or daal. It can also be used in sweet dishes because of the starch content that gives it a nice fluffy texture.
|Kadapa, Andhra Pradesh
|washed and dried
gluten-free, high in fibre, antioxidant