Millet is one of the oldest foods known to man and remains a vital part of the diet of a third of the world’s population. Its nutty, slightly sweet flavour is enhanced by lightly roasting before cooking. Millet is delicious in soups, stews, salads and casseroles or as accompaniment to main dishes, as you would serve rice or couscous.
Origin: Product of China, Packed in New Zealand
Recipe - Creamy Pumpkin & Millet Soup
6 cups Water, Vegetable or Bone Broth
1 cup Ceres Organics Hulled Millet
8 C pumpkin, cubed
1 small onion, quartered
1 celery stalk, roughly chopped
1 tsp organic ground Nutmeg
1 tsp organic ground Cumin
1 tsp organic ground Cinnamon
Ceres Organics Sea Salt to season
Freshly ground black pepper to season
1. Bring the water or broth to a boil in a large saucepan. Add millet and simmer for 20 minutes, until well-cooked.
2. Stir in pumpkin, onion and celery and simmer for another 15-20 minutes, until tender.
3. Puree the mixture in batches in a your Optimum 9400 blender until reduced to creamy texture.
4. Add the nutmeg, cumin and cinnamon and season with salt and pepper. Reheat and serve.