Barnyard Millet (ఊద బియ్యం)

Product Description

Barnyard millet  is a small-grained cereal crop that belongs to the Poaceae (grass) family. It’s grown primarily in parts of Asia, particularly India, China, and Japan, as well as Africa. Known for its resilience in drought-prone and marginal areas, barnyard millet is a hardy crop that can thrive in poor soil conditions and requires minimal water.

Key Characteristics:

• Scientific Name: Echinochloa spp.
• Common Names: Barnyard grass, Japanese millet
• Nutritional Value: Rich in dietary fiber, protein, and essential minerals such as iron, magnesium, and phosphorus. It is gluten-free, making it suitable for people with gluten intolerance.
• Health Benefits:
  • Helps manage blood sugar levels due to its low glycemic index.
  • Promotes digestive health because of its high fiber content.
  • Supports weight management, thanks to its ability to keep you full for longer.

Uses:

• Food: Barnyard millet is used to prepare porridge, snacks, and even fermented foods in some cultures. It’s commonly ground into flour for use in rotis, bread, and other baked goods.
• Fodder: Apart from human consumption, it serves as excellent fodder for livestock.

Recipes

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Rinse the barnyard millet and cook it in 2 cups of water until soft. Let it cool.
In a large bowl, combine the cooked millet, cucumber, tomato, bell peppers, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Add feta cheese if using, and toss gently.
Serve chilled or at room temperature.

Rinse the barnyard millet and moong dal separately. Drain and set aside.
Heat ghee or oil in a pressure cooker. Add cumin seeds and let them splutter.
Add green chilies and sauté for a few seconds.
Add chopped tomatoes and cook until soft.
Add turmeric powder and salt. Mix well.
Add the rinsed millet and moong dal. Mix thoroughly.
Pour in water and stir well.
Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles.
Allow the pressure to release naturally.
Open the lid, garnish with fresh coriander leaves, and serve hot.

Rinse the barnyard millet well and drain.
Heat oil in a pan and add mustard seeds. Let them splutter.
Add cumin seeds and green chilies. Sauté for a few seconds.
Add chopped onions and sauté until translucent.
Add carrots and peas. Cook for a few minutes.
Add turmeric powder and salt. Mix well.
Add the rinsed millet and mix thoroughly.
Pour in water and bring it to a boil.
Reduce the heat, cover, and let it simmer until the millet is cooked and the water is absorbed.
Garnish with fresh coriander leaves and serve hot.