The main starch grains: rice, millet and sorghum Recipe: Vegetarian

Rice can be purchased parboiled and then dried again. This has a slightly higher nutritional value than white rice, but it is as easy to cook. Whole grain brown rice can also be purchased parboiled. It considerably reduces the cooking time for whole grain rice.

Millet is a group of highly nutritious, small seeded tropical grains. It has the highest protein level of any cereal and is also excellent for potassium and magnesium. The better quality grains are larger and greener than the round seeded yellow grains. Millet can be cooked in the same way as rice, but it tends to need longer to cook and will absorb more water. The small grains can also be ground to make a millet porridge. Millet flakes are a useful and healthy addition to muesli.

Sorghum is a larger grain than millet that is a staple of the hot, dry regions of Africa and Asia. It is another highly nutritious and easily digested cereal that is often used to make baby foods. It can be used for baking, mixed with wheat flour. protein starchsugarfatcalcium/100g Rice- brown7.5%77%0.5%1.9%4mg Millet12% 69%+++ Sorghum11%73%3.3%+++

Copyright Peter Thomson 2012-May-22