Millet is a very small and round yellow cereal with interesting nutritional properties Millet is mainly composed of carbohydrates and has a fair share of protein. Its protein component is higher than that of other cereals and is more easily absorbed by the body. It is rich in mineral salts, including phosphorus, magnesium, iron and potassium. The millet is dehulled, with a delicate flavour, and very versatile in the kitchen. You can cook it like we would cook a plate of pasta. The water is brought to a boil, add the desired amount of millet and let it boil for the necessary time, which usually never exceeds 15-20 minutes. No soaking required, but it should be washed well under running water to remove any impurities.
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