Premium Quality ORGANIC Hulled Millet - Del Colle

Organic Hulled Millet is a naturally gluten-free cereal that is light, easy to digest, and rich in benefits. With a delicate flavor and soft texture, it is a valuable ingredient in natural cooking, perfect for healthy, simple, and nutritious recipes.

characteristics and properties: The small golden millet grains are hulled to remove the inedible outer layer while preserving their nutritional value. Rich in complex carbohydrates, plant proteins, Iron, Magnesium, silicon, and B vitamins, it supports healthy skin, hair, nails, and the nervous system. Organic cultivation guarantees a pure food free from pesticides, GMOs, and chemicals.

how to use: No soaking required. It cooks in about 20 minutes in water, broth, or plant-based milk. Excellent for soups, bakes, patties, creams, croquettes, natural desserts, or as a base for complete meals. It can be blended after cooking to obtain a creamy consistency or left fluffy for salads and side dishes.

in the kitchen: In the kitchen, Organic Hulled Millet stands out for its versatility and delicate flavor. Ideal for those following a gluten-free diet, it is perfect in vegetarian, vegan, or macrobiotic recipes. It pairs well with vegetables, legumes, spices, and herbs, making every dish healthy, nutritious, and delicious.

Recipes to try

Four ideas, two sweet and two savory, from the simplest to the most elaborate. No soaking: simply cook the millet for about 20 minutes. Ingredients with links can be found at Green Block Market.

1. Cinnamon millet cream with walnuts and honey (easy, 35 min, 2 servings)

Ingredients: 100 g millet, about 500 ml plant-based milk, 1 cinnamon stick, 30 g shelled walnuts, honey to taste.

1. Rinse the millet and place it in a saucepan with the plant-based milk and cinnamon stick.
2. Cook over low heat for about 20 minutes, stirring and adding milk if needed.
3. Remove the cinnamon and blend until smooth and creamy.
4. Serve with chopped walnuts and a drizzle of honey.

2. Millet and vegetable soup (easy, 40 min, 4 servings)

Ingredients: 200 g millet, 1 carrot, 1 zucchini, 1 potato, sliced onion, parsley, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable broth, fine sea salt.

1. Rehydrate the onion in a little lukewarm water, drain it, and sauté it in oil.
2. Add the diced carrot, zucchini, and potato and cook for 5 minutes.
3. Add the hot broth and rinsed millet.
4. Cook for about 20 minutes, seasoning with fine salt.
5. Finish with parsley, pepper, and a drizzle of oil.

3. Millet bake with apples, walnuts, and cinnamon (medium, 1 h 15 min, 6 servings)

Ingredients: 200 g millet, about 500 ml plant-based milk, 2 apples, 2 eggs, 3 tablespoons honey, 50 g shelled walnuts, 1 cinnamon stick.

1. Rinse the millet and cook it for about 20 minutes in the plant-based milk with the cinnamon stick, until the liquid has been absorbed; remove the cinnamon and leave to cool.
2. Dice the apples and toast the walnuts in a dry pan for 3 minutes, then chop them.
3. Mix the millet with the eggs, honey, apples, and walnuts.
4. Pour the mixture into a baking pan lined with parchment paper.
5. Bake at 180 °C for about 35 minutes and leave to cool before serving.

4. Millet and zucchini patties with tomato sauce (difficult, about 1 h 30 min, 4 servings)

Ingredients: 250 g millet, 2 zucchini, 1 egg, 60 g grated cheese, 3 tablespoons chickpea flour, parsley, BIO extra virgin olive oil, for the sauce 1 jar of BIO peeled tomatoes, sliced onion, oregano, fine sea salt.

1. Rinse the millet and cook it for about 20 minutes in lightly salted water with the fine salt, then drain it and leave it to cool slightly.
2. Grate the zucchini, squeeze them well, and combine them with the millet, egg, cheese, chickpea flour, parsley, and a pinch of fine salt.
3. Shape into patties, arrange them on a baking tray lined with parchment paper, brush with oil, and bake at 200 °C for about 25 minutes, turning them halfway through cooking.
4. Prepare the sauce: rehydrate the onion, sauté it in oil, add the crushed peeled tomatoes, and cook for 15 minutes with oregano and fine salt.
5. Serve the patties with the hot sauce.

€4.80/Kg

origin: non-EU

exp.: 12/27

technical sheet