EN on Foods

September 2017 Issue

Millet, No ‘Run of the Mill’ Grain

What is millet? It may not be in most kitchens, but the popularity of this grain is gaining traction. First cultivated about 10,000 years ago in Asia and Africa, millet became a food staple around the world. The Bible refers to it in bread making, the Romans ate it as porridge, and it was the prevalent grain in China before rice. Many cuisines include millet, such as flatbreads in India (roti and bhakri), porridge in China and Russia, and even beer in parts of Africa. Packed with nutrients, this quick-cooking grain is forging its way onto the American plate.

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