The oldest historical roots of millet are to be found in China 4500 BCE, where it was considered a sacred crop. One of the earliest recorded writings dates from 2800 BCE giving directions for the growing and storing of the grain.
During prehistoric times, people of Northern India were also cultivating millet. Millet's travel continued throughout the Middle East and Northern Africa where it became a staple. It further became typical foods of the Sumerian diet about 2500 BCE.
Millet grain contains approximately 11.6 % of protein, 3.9 % of lipids, 3.1 % of minerals (mostly Ca, Fe), 5.2 % of fibre. In comparison to other cereals millet has not only a higher content of lipids but also essential amino acids and vitamins (thiamine, riboflavin, niacin). Millet is suitable for people suffering from celiac disease.
Preperation:
One cup of dry millet yields three cups of cooked. One cup of millet
requires three cups of liquid, it should cook for 30 minutes. Millet can be
dry roasted to increase the nutty flavor of the grain. To do this, wash, drain, and pan-toast the millet until slightly
colored in a dry frying pan. Then cook in boiling water. The
toasting improves the flavor.
Millet "Mashed Potatoes"
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1 cup millet
2 cups cauliflower, in small pieces
3 cups water
Salt to taste
Optional: garlic powder, dill, or any other spices you like
In a medium-large saucepan, combine all ingredients and bring to a
boil. Cover, and lower to a simmer for 30- 40 minutes. Check when there
is about 20 minutes left. You probably have to add a 1/2 cup more
water to prevent it from burning. When done, mash with a potato masher
or leave as is.
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