What Is Millet?

Answer 1

MILLET (Panicum Miliaceum) is a small yellow grain with a mild, sweet flavor. Millet is native to Africa and Asia; there is evidence of
cultivation since the 5th century BCE. Millet is a seed of an annual grass.
Millet is a common ingredient in bird seed. Recently, with the growing
interest in healthy eating, millet has become better known as a tasty
alternative to rices.

Millet is great when dry roasted, cooked then marinated. Millet is high in
many essential amino acids and is a good companion grain with rice, corn or
oats. Millet has a very adaptable flavor, and as such is easy to cook with.
As with all grains, millet is an interesting alternative to rice.

One cup of dry millet yields three cups of cooked. One cup of millet
requires three cups of liquid, it should cook for 40 minutes. Millet can be
dry roasted to increase the nutty flavor of the grain.

Answer 2

Millet is a cereal type crop grown throughout the world. It is high in protein like wheat (approx 11%) but because it is not a wheat grain, it can be consumed by those with celiac disease. Millet can be used instead of buckwheat, rice and quinoa in many recipes. It is also a large part of beer making in many cultures.

Basic preparation: wash the millet and toast it while moving until you begin to smell a characteristic toasting scent. Then add five measures of boiling water for each two measures of millet and some salt. Cook covered using low flame for 30-35 minutes.

Answer 3

Millet
From Wikipedia


Pearl millet in the fieldThe millets are a group of small-seeded species of cereal crops, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one, based on similar characteristics and uses.
Millet sprays are often recommended as healthy treats to finicky pet birds, as they are easily eaten and (in the case of destruction-prone hookbills) easily broken.

Celiac patients can replace certain cereal grains in their diets by consuming millets in various forms including breakfast cereals.

Millets are traditionally important grains used in brewing beer in some cultures, for instance by the Tao people of Orchid Island and, along with sorghum, by various peoples in East Africa.

In Western India, millet flour (called "Bajari" in Marathi) has been commonly used with "Jowar" (Sorghum) flour for hundreds of years to make the local staple flat bread (called "Bhakri").

Millet can often be used instead of buckwheat, rice, or quinoa.
The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.

Millets are rich in B vitamins, especially niacin, B6 and folacin, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they cannot rise for bread. When combined with wheat, though, they can be used for raised bread. Alone, they are suited for flatbread.

As none of the millets are closely related to wheat, they are appropriate foods for those with coeliac disease or other forms of allergies/intolerance of wheat.

Answer 4

Millet is a grain (cereal) most often used for feeding birds.