Barnyard Millet can be a good source of iron for vegetarians. It is a source of dietary fiber and protein and is gluten-free. It is a low glycemic index food. Due to the slow release of glucose, it maintains blood sugar levels.
Millet is usually boiled, but it is also delicious when roasted. In the latter case, you will get a nutty flavor. It has a powerful aroma and is a good alternative to other cereals. Moreover, millet is naturally gluten-free.
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Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible skin.
Foxtail millet (en), millet spray or bird millet (nl), Setaria italica (L), thinai / korralu / navane / kang / rala (India)
Kodo millet (en), kodogieret (nl), Paspalum scrobiculatum (L), varagu / kodra / arikelu / harka (India)
Little millet (en), kutkigierst (nl), Panicum sumatrense (L), samai / kutki / saamai / samalu / sama / chama (India)
Barnyard millet / cockspur / Japanese millet (en), Japanese millet / European rooster’s foot (nl), Echinochloa crus-galli (L), kudiraivali / kuthiraivali / jhangora / odalu / oodalu / kodisama, bhagar, varai (India)
Large millets: these do not have a hard, indigestible skin and you can also eat unpeeled (whole grain).
Proso millet / common millet / bromine corn millet / hog millet / white millet (s), feather millet / yellow millet / gold millet or in the Netherlands simply called “millet”, Panicum miliaceum (L)
Pearl millet (en), pearl millet (nl), Pennisetum glaucum (L), bajra / bajri / sajje / kambu / cambu / sajjalu (India)
Finger millet (en), finger millet (nl), eleusine coracana (L), ragi / kelvaragu / nachani / mandwa (India)
This product is packaged and/or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish, and molluscs. Despite all precautions, this product may contain traces of these allergens.
Keep in a cool, dark, and dry place. After opening, transfer the contents to an airtight container.
Simply said, you use millet as you use rice. So you can simply cook millet, steam it, make risotto or pilav, (semi-) ground it into flour for baking (often in combination with other types of flour) or to make (semolina) porridge or other desserts. Millet is also soaked and only then ground into the slurry to bake pancakes. You can also roast millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often cooked in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the grains after cooking, a bit like with couscous, to prevent them from clumping together. The different types of millet taste about the same (a little grainy and a little bitter) and can all be prepared in the same way.