Hulled millet: nutritional values ​​and recipes

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A truly nutrient-rich grain, hulled millet is beneficial fordigestive system, hair, nails and skin, by virtue of the presence of silicic acid.

Let's discover all the nutritional values ​​of hulled millet and 3 recipes to cook it.

 

Nutritional values ​​of hulled millet

Its nutritional values ​​include, in addition to carbohydrates, also the presence of one components proteinica higher than that of other cereals and more easily absorbed by the body.



In the small grains of millet we also find a mine of mineral salts, such as phosphorus, magnesium, iron and potassium.

But that's not all: these little golden nuggets are also diuretic and energizing as well as easily digestible; for this I am suitable and recommended for children, the elderly, during pregnancy and in cases where the stomach is heavy and struggles to work at full speed.

When peeled, millet is gluten-free and is therefore suitable for celiacs.

Here are some proposals for recipes simple, tasty and light.

 

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Pumpkin millet cream

Ingredients for a couple of people:
> a leek,
> a slice of pumpkin,
> 100 grams of well rinsed husked millet,
> vegetable broth,
> black pepper,
> extra virgin olive oil
> to taste, vegetable cream and grated cheese

Method: in a saucepan, sauté the leek with the diced pumpkin, millet and a pinch of salt. Add boiling broth, bringing everything to cooking, it will take about 20 minutes. With an immersion blender, blend everything and serve seasoned with grated parmesan, pepper or a drop of vegetable cream.



 

Meatballs of millet and peas

Ingredients for people 2:
> 200 grams of shelled millet,
> a nice handful of fresh or frozen peas,
> a carrot,
> a courgette,
> a spring onion,
> extra virgin olive oil, salt and pepper

Method: rinse and toast the millet seeds, then cook it for about 20 minutes in lightly salted boiling water together with the peas. Cut the other vegetables into small cubes, then sauté them in a pan with a little oil, salt and pepper. Drain well then millet and peas and add the vegetables, mix.

Leave to rest for about ten mintues before starting to compose the meatballs. Gradually place them on a baking sheet lined with non-stick paper and bake, sprinkling with rosemary leaves, at 180 ° C, turning once, for about a quarter of an hour. Serve the millet meatballs hot.


 

Mediterranean couscous of millet

Ingredients for people 2:
> 200 grams of millet,
> a white onion,
> a courgette,
> an eggplant,
> fresh basil or other herbs,
> pachino tomatoes,
> an eggplant,
> salt, pepper, extra virgin olive oil


Method: rinse and toast the millet, then cook it for about 15 minutes in a pan filled with boiling and lightly salted water. Drain and shell everything well, stirring adding a tablespoon of olive oil and covering the pot to let the couscous rest.

Then cut all the vegetables into cubes and sauté them over high heat and for a few minutes with oil and herbs to taste (sage, rosemary, thyme, oregano, basil, chives). Season with salt and pepper and add the vegetables to the millet. Mix everything well and serve lukewarm.

 

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