Native to Asia, it is the smallest of the grains. Cooked Millet has a clean, delicate flavour and a light texture; appetizing in hot weather. Serve with steamed or stir-fry veg.
COOKING INSTRUCTIONS: Rinse before use. Add 1 part millet to 2 parts water. Bring to the boil and simmer for 15-20 minutes. Too much water added during cooking or prolonging the cooking time will turn the grain in to a thick paste