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Hulled Millet - E043 - 36 lb. 5 gal SP

SKU

E043

In stock

$71.39

Overview

Hulled millet is one very diversafied foods. Hulled millet is great for cereal, salads, soups, and can be used in the main dish. Hulled millet cooks up like rice. One cup of uncooked millet will make 3 cups cooked. Millet can also be used instead of rice for fried rice recipes. Millet also makes a great hot breakfast cereal, just add your favorite flavorings weather it be fruit or sugar. This is a must have for your long term food storage supplies.

Ingredients: Hulled Millet

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

5 Gallon Super Pail Bucket: E043- 36lbs (16.33kg) 163 servings

Also available in:

Bulk: A067- 227 servings

Details

Hulled millet is one of the oldest foods known to man. It ranks as the sixth most important grain in the world, sustaining 1/3 of the world's population. It is highly nutritious and gluten-free. Millet has a mild, sweet, nut-like flavor and is high in protein, fiber, B vitamins, iron, magnesium, phosphorous and potassium. It is best when soaked in water overnight or boiled to tenderize. Millet is delicious as a cooked cereal and in casseroles, breads, soups and stews. Up to 30% millet flour can be used in baked goods. Millet is a great addition to any long-term food storage program.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 25+ years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

Directions

More Information
Nutritional Information	Directions: Millet may be toasted to bring out a nuttier flavor. It can be done by adding directly to pan over heat and stirring 3-4 minutes. To cook, roast 1 cup millet. Carefully add 2 cups boiling water or vegetable stock and ½ tsp. salt. Return to a boil, then reduce the heat and cover the pot. Simmer until all the liquid has been absorbed, 20-25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. Yields 3 ½ to 4 cups cooked millet. For a moisture millet add ½ cup more water.

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