Millet has a mild corn flavor and is naturally gluten-free; up to these days, it remains a staple in the diet of about a third of the world's population.
Millet is commonly cooked as porridge but you can also use it to thicken soups, in gratins, or as a base for warm grain salads; think of it as a replacement for dessert rice, semolina or white quinoa.
Use 80g of millet and 3 times the volume of water per portion. Pour the millet in a pot of boiling water, cover, and let in simmer on low heat for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
May contain gluten, soy, nuts, sesame.
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Keep cool and dry.
Nutrition-facts (per 100g)