Organic millet groats

Organic sorghum groats
Sorghum groats are made from sorghum grain and are one of the oldest crops cultivated by mankind. It is believed to have been cultivated in Asia around 7-10 thousand years ago. From there, millet spread to Africa and Europe, where it became an important source of food. In ancient times, millet porridge was a simple and filling everyday dish. Millet is valued for its drought tolerance and its ability to grow on infertile soils. Sorghum groats are naturally gluten-free.
They are commonly used to make porridge, but also in casseroles and soups. In some countries, sorghum is used to make flour and even traditional drinks. Due to its nutritional value and easy digestibility, millet groats remain a valued food today.
Organic millet groats can be eaten cooked as porridge, flavoured with olive oil and spices, or with dried fruit.
They can also be mixed with porridges made from other cereals.

Preparation: Rinse the groats, cook in salted water at a ratio of 1:3 (1 portion of groats to 3 portions of water) over low heat for about 20 min.