Millet

Scientific Name of Plant
Panicum miliaceum

Description
A grain that is small in size and is processed into a hulled form rather than being sold with the hull on, which makes it tough to chew. This grain can be difficult to cook, because it absorbs and expands significantly when mixed with liquids. It can be used to make polenta, cereals (both hot or processed into ready-to-eat), a potato-like side dish, an ingredient mixed into stews, and other similar dishes. When topped with maple syrup, it can become a very flavorful breakfast food. If the grains are toasted, it is similar to kasha or buckwheat. Millet is somewhat bland with a slight nutty flavor. It is believed to be one of the least allergenic of all grains.

More Information
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