Tiny millet seeds pack a big nutritional punch, particularly when sprouted and used in your favorite recipes, such as dips, salads, sandwiches, soups and stews. Sprouted millet is high in vitamins E, C and B, as well as phosphorus, pantothenic acid, magnesium, iron, calcium and protein. They are also fun to grow and delicious to eat. Add this to my Recipe Box.
Instructions
1. Choose organic, unhulled millet for sprouting. Hulled millet can be sprouted; however, it tends to be very soft and have a slightly bitter taste. Keep in mind that just 1/2 cup of millet will sprout to a full cup, so only prepare as many sprouts as you can eat in about 2 weeks.
2. Soak millet for 8 to 10 hours in cool water and then rinse thoroughly to remove any dirt, starches or toxins on the seeds. Drain the water completely from the millet.
3. Prepare a sprouting try by covering a large glass or plastic platter with a damp piece of 100 percent cotton cloth. Spread the millet on top of the cloth evenly and then cover with another piece of damn, pure cotton cloth.
4. Place the platter in a cool, semi-lit location and leave for about 8 hours. After eight hours, remove the millet from the cloth and rinse and drain once again. Re-wet the cloth and then place the millet back between to two pieces of cloth.
5. Repeat the rinse and wet process for 1 to 2 days until the sprouts on the millet reach your desired length. To stop the sprouting process, give the millet a final rinse and then place them in the refrigerator. Make sure that you eat your sprouts within about 2 weeks for best taste and to ensure freshness.
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