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Eumarrah Hobart |
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A GRASS PLANT GROWN AS A CEREAL CROP
Millet has a subtle, slightly nutty flavour and can be easily cooked to be light and fluffy or creamy. A prebiotic food.
HOW TO USE
> Great for baking, desserts, salads, added to soups and stews or as a side dish in place of rice. Yummy as a porridge. Makes a great creamy mash, or toast grains to make a sprinkle for salads.
> Use whole or grind into a flour for baking.
> Cook: Bring to boil and simmer for about 20-30min, or until tender. Fluff with a fork. 1 cup millet to 3 cups water.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: Australia 100%
Nutrition info per 100g: Energy 1582 kJ; Protein 11 g; Total Fat 4.2 g; -Saturated 0.7 g; Carbohydrate 72.9 g; -Sugars 2 g; Sodium 5 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
