Pure Living Organic Millet Sprouted Description
Tiny but mighty, our Sprouted Millet is an excellent source of fiber, protein, & an array of vital nutrients. Exceptionally versatile, millet is considered one of the least-allergenic & most easily-digestible grains making it a welcome addition to any diet!
A natural process for preserving the many wonders of new life, sprouting increases the bioavailability of key nutrients in the whole lentil & simplifies their absorption by the body for energy & nourishment.
Cooking: Sort & rinse. Bring 3 cups water & 1 cup Sprouted Millet to boil. Cover, reduce & simmer 20 minutes, or until liquid is absorbed. Take off heat & let stand, covered, 10 minutes. Fluff with fork & serve.
For optimal shelf life, store in a cool, dry place.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: About 9
|Amount Per Serving||% Daily Value|
| Calories from Fat||17|
|Total Fat||2 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||33 g||12%|
| Dietary Fiber||4 g||14%|
| Sugars||0 g|
Other Ingredients: Organic sprouted whole grain millet.
This product was packaged in a facility that also handles wheat, soy & tree nuts.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
4-Layer Millet & Roasted Beet Salad
Some of the best foods come in layers – think cakes and dips. This salad features four tiers: a base of millet and spinach, a bed of roasted beets, a layer of strawberries and a topping of basil, mint leaves and hazelnuts. It’s vegan, gluten-free and a great addition to any dinner or get-together.
2-1/2 cups Bob’s Red Mill Millet, cooked and cooled
1 bunch spinach, chopped or torn
3-4 medium-sized beets, roasted, skinned and sliced
10-12 strawberries, sliced into quarters
1/2 cup raw hazelnuts, chopped
Fresh basil, chopped
Fresh mint leaves
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp. Dijon mustard
1 tsp. Bob’s Red Mill Sea Salt
1 tsp. black pepper
1 shallot, diced
- In jar with tight fitting lid, combine dressing ingredients; cover and shake vigorously for 15-20 seconds.
- In large bowl, combine spinach leaves and millet. Pour half the dressing over mixture and toss to fully coat. On large platter, spread mixture evenly to create a bed for the salad.
- In separate bowl, pour remaining dressing over roasted beets. Toss to fully coat, then spoon onto platter.
- Top with strawberries, basil, mint and hazelnuts.