The name of several cereal and forage grasses which bear an abundance of small roundish grains. The common millets of Germany and Southern Europe are Panicum miliaceum, and Setaria Italica.
(Setaria italica) A cereal grass, extensively cultivated in the East and in southern Europe for its small seed, or grain, used as food for man and fowls.
This small, yellow grain, which comes in many varieties, can be eaten on a regular basis. It can be used in soups, vegetable dishes, or eaten as a cereal.
A tiny round yellowish seed containing abundant minerals native to north Africa. A non-allergenic grain, millet is made more flavorable by toasting before cooking. Available in the bulk food aisle of many health food stores.
a tiny round grain that is yellow in color. Millet is used in Indian, African and some Asian dishes.
any of several small-seeded cereal and forage grasses cultivated for grain or hay; Food
the seeds of a grass grown in the U.S. for use as hay
a bland grain cooked like rice
any of various small-grained annual cereal and forage grasses of the genera Panicum, Echinochloa, Setaria, Sorghum, and Eleusine
small seed of any of various annual cereal grasses especially Setaria italica
A grass cultivated in Eurasia for its seed and in North America for hay.
The seeds of a hardy annual grass, millet is eaten as a cereal in Africa and Asia and is used as a source of starch in Russia.
used to be the staple of the Northern Chinese until about 907 A.D. It has been cultivated since 4,000 BC. Millet has lots of calcium and is considered a complete food.
A grain grown in many parts of India. From its flour thick chappatis are made and eaten mostly by farmers and small town dwellers.
a grass cultivated in the United States for forage and in many parts of the Old World for its small edible seeds.
Native to Asia, millet is a tiny grain that once equalled barley as the chief staple of Europe. It was very popular in Japan before the cultivation of rice and is still the staple grain of China, India and Ethiopia. Millet is a tiny round grain, grown in cold weather and is very alkalizing to the blood, making it a very beneficial food for spleen and pancreas function, as well as an upset stomach. Millet is very versatile, making delicious grain dishes, creamy soups, stews and porridges, stuffings and loaves. With its sweet, nutty taste and beautiful yellow color, millet complements most foods well, but just loves sweet vegetables like squash and corn.
Tiny, golden pearls of millet look like birdseed, which is where most domestic harvest goes. But millet deserves a place on the human table, too. It takes only about 15 minutes to steam. Taste: Milky, creamy, sweet. How to use: Enjoy cooked millet for breakfast with butter whipped with honey. For a savory side dish, steam millet in water or stock, then season with green onions, butter and freshly ground black pepper. Add cooked millet to meatloaf or stir-fry it with egg, diced ham and green onions, like fried rice. 1 cup cooked millet has 207 calories, 2g fat, 6g protein, 41g carbohydrates, 2g fiber.
a tiny, round golden gain that becomes light and fluffy when cooked; popular in India and China
A bland flavored cereal grass used chiefly for forage in the U.S., but as a staple for one-third of the world's population. Millet can be boiled and used to make a hot cereal pilaf or ground and used as flour.
The millets are a group of small-seeded species of cereal crops, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one, based on similar characteristics and uses.