Sprouting Millet

Sprouting millet has the following benefits. 

Millet seeds are certified to be raw and organic. 
Germination rate is high and they make delicious sprouts for salads.  Millet seeds can also be used as birdseeds or for toasting and roasting. 

In addition, they can be made into millet beer, porridge, cereals and snack items. 

They also make good dips, salads, sandwiches, baked goods, casseroles, and even juices. 

They have the same protein content with wheat–which is around 11%–in addition to containing plenty of vitamins and minerals, particularly Vitamins B, C, E, phosphorus, pantothenic acid, magnesium, and iron. 

Due to its soft and small nature, millet seeds are usually used in birdseed mixes. 

Unhulled millet is highly recommended for sprouting, as opposed to the hulled variety, can be too soft and too bitter to eat. 

To avoid growing too much, you have to remember that for a full cup of sprouts, only 1/2 cup of seeds is needed.  Millet seeds should be soaked in cold water for eight to ten hours. 

They should be rinsed thoroughly so that starches, toxins, and any dirt present will be removed.  A large glass or plastic plate should be covered with a damp piece of cloth made of pure cotton.  This will be used as the sprouting tray. 

Millet should be spread evenly on the cloth, to be covered with another piece of damp cotton cloth. 

The plate should then be placed in a semi-lit location for eight hours, after which time the seeds should be removed, rinsed and drained. 

The cloth should again be moistened before the millet can be placed back between the two pieces of cloth. 

This procedure should be repeated for a maximum of two days until the sprouts reach the targeted length. 

Sprouts are usually grown to a length of 1/4 inch before they are harvested.  The sprouting process can be stopped once the millet has undergone the final rinse and placed in the refrigerator. 

After the soaking period, the seeds can already be eaten since they are already alive and therefore already nutritious and healthy. 

To ensure freshness and great taste, the sprouts should be eaten within a period of two weeks at most.