Grain Info and Cooking Chart 7-1
Forms of Millet
Whole Grain: Always hulled, since the outer layer is indigestible. The resulting grain is tiny and golden.
Millet Meal: A coarsely ground meal used for baked goods and cereal.
Millet Flour: A much finer grind than millet meal. Contains no gluten, and when used in baked goods must be combined with either white unbleached flour or whole-wheat flour.
Puffed Millet: A whole grain that is puffed under pressure; sold in specialty food stores or natural food outlets.
Type of Grain: Whole Grain Millet 1 C. dry
Amount of Liquid: 2 1/2 C.
Cooking Method: Method 1: To a 2-qt. saucepan, add 2 tsp. butter and toast grain for 2 to 3 minutes, stirring constantly. Add boiling salted water. Stir and return to boil; cover and cook over very low heat.
Method 2: To a 2-qt. saucepan, add grain slowly to boiling salted water. Return to boil, cover and simmer.
:Cooking and 25-
30 minutes Standing Time: Let stand 10 minutes.
Approx Yield: 4 C.
Comments: Method 1 makes drier, fluffy, separated grains. Method 2 produces stickier-texture grains.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Whole Grain: Always hulled, since the outer layer is indigestible. The resulting grain is tiny and golden.
Millet Meal: A coarsely ground meal used for baked goods and cereal.
Millet Flour: A much finer grind than millet meal. Contains no gluten, and when used in baked goods must be combined with either white unbleached flour or whole-wheat flour.
Puffed Millet: A whole grain that is puffed under pressure; sold in specialty food stores or natural food outlets.
Type of Grain: Whole Grain Millet 1 C. dry
Amount of Liquid: 2 1/2 C.
Cooking Method: Method 1: To a 2-qt. saucepan, add 2 tsp. butter and toast grain for 2 to 3 minutes, stirring constantly. Add boiling salted water. Stir and return to boil; cover and cook over very low heat.
Method 2: To a 2-qt. saucepan, add grain slowly to boiling salted water. Return to boil, cover and simmer.
:Cooking and 25-
30 minutes Standing Time: Let stand 10 minutes.
Approx Yield: 4 C.
Comments: Method 1 makes drier, fluffy, separated grains. Method 2 produces stickier-texture grains.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted