Dinner tonight - or last night.

Millet Fact Sheet
courtesy, Rainbow Natural Foods

What is Millet?

small round seed of an annual grass that is eaten as a cereal in Africa and Asia
not of true grain cereal, but is related to sorghum
light delicate flavour with an ideal texture for molding
pan roasted millet tastes like toasted cashew nuts
Nutrition and Millet

good source of protein
contains more amino acid, lysine, than do wheat, oats and rice
excellent source of B vitamins thiamin, riboflavin, niacin, pyridoxine and folate
minerals - magnesium, zinc, copper and iron
rich source of mineral building phytochemical phytic acid
Health and Millet

Esophageal Cancer

Populations where millet is a staple have a lower risk of developing esophageal cancer
Cancer Prevention

Millet is rich in phytate. This phytochemical appears to reduce colon and mammary gland cancer in animals.
How to Buy Millet

hulled millet (must be hulled for human consumption)
milled flour
Millet sold as bird seed has not been hulled. Unless you have a beak, buy only hulled millet for human consumption.

How to use Millet

an extremely versatile grain
can be steamed directly or toasted in a dry skillet before steaming
cooked millet makes an excellent porridge or pudding
can be served as a pilaf, stuffing or as an addition to soups and green salads
raw, it can be added to other grains as a crunchy topping
raw millet is a smart alternative to fat-rich nuts and seeds
added to breads for texture
flour can be used in baking (see Millet-Rice Quick Bread/Muffins)
Basic Cooking Instructions

Millet readily absorbs water so be prepared to add extra. This grain has a light delicate flavour that takes on the character of whatever it is cooked with. Be creative in your choice of cooking liquids. Use one cup millet (toasted or plain) with one cup water, juice or broth. Add salt to taste.

well - I sorta knew what millet was - but why eat the backs of fiddles - what use are they with only fiddlefronts.

in other words - what the hell are fiddlebacks?

of the ostrich fern (Matteuccia struthiopteris). Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other.

Fiddleheads are a Maine delicacy that appears in the early spring during April and May. Harvest the tender little rolls of fern almost as soon as they appear within an inch or two of the ground. Carefully brush out and remove the brown scales. Wash and cook the "heads" in a small amount of lightly salted boiling water for ten minutes, or steam for 20 minutes. Serve at once with melted butter. The quicker they are eaten, the more delicate their flavor. They may be served, like asparagus, on toast. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.

Whine, nobody noticed my pun.