Does anyone know about this stuff? I know it is gluten free and had assumed
it was a seed since it is in bird food but apparently I was wrong. It's a
grain. I bought one bag because I wanted to make a gluten free tabouli for
Angela, but she said she wouldn't eat it so I never used it.

Then a couple of weeks ago, she won a tote bag from Bob's Red Mill. It was
filled with gluten free products, including a gift card and another bag of
millet.

I was reading that some people get sick from eating it and that it might not
be so good for diabetics because it is so high in carbs.

Does anyone have nutritional information on this stuff? Or know how to cook
it or what to do with it? I see a lot of recipes online for it but they all
call for cooked millet.

Thanks!

On Thu, 6 Nov 2008 23:00:19 -0800, "Julie Bove"
> wrote:

>I was reading that some people get sick from eating it and that it might not
>be so good for diabetics because it is so high in carbs.

I wouldn't touch it from the carb POV. Also, hulling it is a real
PITA, and has to be done properly or it's poisonous - but I'm assuming
the manufacturer's done that bit!
http://www.vegancoach.com/how-to-prepare-millet.html

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

"Nicky" > wrote in message
...
> On Thu, 6 Nov 2008 23:00:19 -0800, "Julie Bove"
> > wrote:
>
>>I was reading that some people get sick from eating it and that it might
>>not
>>be so good for diabetics because it is so high in carbs.
>
> I wouldn't touch it from the carb POV. Also, hulling it is a real
> PITA, and has to be done properly or it's poisonous - but I'm assuming
> the manufacturer's done that bit!
> http://www.vegancoach.com/how-to-prepare-millet.html

I wondered about the hulling. The recipes all say to hull it.

I have found it since and it looks like it has about 20 g of carb per half
cup. Not too bad I guess if you mix it with other stuff like vegetables. I
just wonder if it's worth it to bother cooking it. I'd hate to make it and
find out we all hate it.

"Julie Bove" > wrote:
> "Nicky" > wrote in message
> > "Julie Bove" > wrote:
> > [ . . . ]
> I have found it since and it looks like it has about 20 g of carb per
> half cup. Not too bad I guess if you mix it with other stuff like
> vegetables. I just wonder if it's worth it to bother cooking it. I'd
> hate to make it and find out we all hate it.

Once tried, twice denied, eh?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

On Fri, 7 Nov 2008 01:01:32 -0800, "Julie Bove"
> wrote:

>I have found it since and it looks like it has about 20 g of carb per half
>cup. Not too bad I guess if you mix it with other stuff like vegetables. I
>just wonder if it's worth it to bother cooking it. I'd hate to make it and
>find out we all hate it.
>

I've eaten it several times in Africa. I rather liked it - it's got
quite a pronounced taste, kind-of like hazelnut skins. Better try it
than throw it away, surely?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25

Yeah she got it free so nothing lost if they hate it.

KROM

"Nicky" > wrote
> I've eaten it several times in Africa. I rather liked it - it's got
> quite a pronounced taste, kind-of like hazelnut skins. Better try it
> than throw it away, surely?
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.4% BMI 25

"krom" > wrote in message
...
> Yeah she got it free so nothing lost if they hate it.

Just my time. And the additional ingredients. I am getting zucchini in my
box next week. So stuffed zucchini it will be.