Millets are nutrient-dense, gluten-free ancient grains that have been cultivated for thousands of years. They are rich in fiber, protein, and essential minerals like iron, magnesium, and phosphorus. Known for their digestive benefits and sustainability, millets thrive in dry conditions, requiring minimal water and no chemical fertilizers. Popular varieties include foxtail,pearl, finger, and sorghum millets, each offering unique health benefits. Their versatility makes them a great choice for pasta, noodles, snacks, and other wholesome foods!.

Sprouted millet pasta and noodles cook slightly differently than traditional wheat-based varieties. To get the perfect texture while preserving their nutrients, follow these steps:

1. Cooking Sprouted Millet Pasta (Rotini, Penne, Fusilli, etc.) 

✅ Boiling:

• Bring a large pot of water to a rolling boil (use about 4–5 cups of water per 1 cup of pasta).

• Add a pinch of salt and a few drops of oil to prevent sticking.

• Cook for 3-5 minutes, stirring occasionally to ensure even cooking.

• Drain immediately and rinse with warm water to remove excess starch (optional).

✅ Serving Suggestions:

• Toss with olive oil, pesto, or tomato sauce for a delicious pasta dish.

• Add grilled veggies, cheese, or protein for a wholesome meal.

• Use in cold pasta salads with lemon dressing and herbs.

2. Cooking Sprouted Millet Noodles (Stir-fry or Soup) 

✅ Boiling:

• Bring 3–4 cups of water to a boil.

• Add noodles and cook for 3–5 minutes, stirring gently.

• Drain and rinse under warm water to prevent clumping.

✅ For Stir-Fry Noodles:

• Heat oil in a pan, add garlic, ginger, and veggies.

• Toss in cooked noodles, soy sauce, sesame oil, and spices.

• Stir-fry for 1–2 minutes and serve hot.

✅ For Noodle Soup:

• Add cooked noodles to a hot broth with tofu, chicken, mushrooms, and greens.

• Simmer for 2 minutes, garnish with spring onions, chili flakes, and sesame seeds.