Is millet always a whole grain?

In November we're celebrating two grains – Millet and Teff, both of which have a long history in traditional diets. In November, Taiwan's indigenous ... Since teff's bran and germ make up a large percentage of the tiny grain, and it's too small to process, teff is always eaten in its whole form. read more

There are other products from millet other than whole grains. The largest producer of millet is India, and there various millet products can be found. These products include millet flour, flat bread, cakes, noodles, even beverage made from fermented grains. read more

The first will result in a fluffy, whole-grain side dish much like quinoa (you'll find these directions below). The second way is to use more water (3 cups instead of 2 cups) to result in a creamy, porridge with a polenta-like consistency — great for breakfasts. read more

Millet might have been consumed in various civilizations for the last 4000 years or greater, but large-scale cultivation of millet and all other grains is a product of the recent neolithic revolution (last 10,000 years). read more