On the days we sprout millet our whole sprouting facility is filled with a sweet nutty aroma. We sprout this whole grain to help decrease cook time (just 10 minutes!) and increase its naturally sweet flavour.
Millet has been consumed by humans for over 7,000 years and remains a prominent staple in many parts of the world (traditionally sprouted in parts of Africa and India). It is commonly cooked as a breakfast porridge, but can also be rinsed and fluffed with a fork for a light, fluffy grain. Because of its quick cook time, it’s a great, nutritious grain to reach for on-the-go.