Browntop millet

Urochloa ramosa

grain

A small gluten-free brown grain, cooked like rice or as porridge, one of the “small millets” India is bringing back.

Origin

Southern India (Karnataka, Andhra Pradesh)

Season (United States)

all year round

Preparation

Rinsed, the grains cook for 15 to 20 minutes in two and a half times their volume of water, like rice, or longer as porridge; they are also eaten as flour.

Molecules

In small amounts, not counted Arabinoxylans · Magnesium · Insoluble fibers

Did you know?

Almost forgotten, it was grown only in a few villages in Karnataka before its recent return.