Millet Seeds in Bulk Organic

How do I cook millet grains?

Rinse them under clear water, tip them into twice their volume of boiling water and let them cook for about fifteen minutes. That is the guidance Kazidomi Vrac gives on the listing. The grains swell and turn tender, and a few minutes covered off the heat finishes them off.

Does millet contain gluten?

Millet is a small grain that carries no gluten of its own. The Kazidomi Vrac listing claims no particular certification, and a product served loose by weight can meet other cereals during handling. Anyone avoiding gluten strictly should go by the statements printed on the packaging itself.

Millet or popping corn: are the two grains used the same way?

No. Kazidomi Vrac millet is boiled in water and eaten as a side, a porridge or a patty. Popping corn bursts under dry heat and is never eaten boiled. Two grains, two methods of cooking: neither one replaces the other in any recipe, whatever the resemblance in the jar.

What do I make with it?

A side for vegetables or anything served in a sauce, in place of rice. Kazidomi Vrac millet also goes into cold salads, vegetable patties, stuffed vegetables and a morning porridge. Once cooled it clumps together a little, which is exactly what helps a patty hold together in the pan.

What size is the bag and how do I store it?

The bag holds 1000 g, served by weight by Kazidomi Vrac. Keep the grains dry, away from heat, in a closed jar. Like any whole grain, millet draws pantry moths if the container is left open, so a lid with a proper seal settles the question for good.