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Millet is rich in B vitamins, especially niacin, B6 and folacin. It contains calcium, iron, potassium, magnesium and zinc. It has a protein content similar to wheat with a half cup serving (cooked) providing 4.2g. It is the only grain which retains its alkaline nature when cooked and is gluten free. 

Millet can be used in many dishes in place of rice or buckwheat. Use in soups, casseroles, stews and vegetable loaves. Use as a breakfast muesli, to cooked millet add fruit, nuts and seeds with milk, soy milk or yoghurt.  

Cooking: Add 1 cup hulled millet to 3 cups of water , stock  or milk, salt to taste.  Bring to the boil, cover & simmer  20 to 30 mins or until the mixture is cooked and liquid is absorbed.

The possibilities are endless - Enjoy!

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