Unprocessed groats are a newly discovered wealth of past generations, to which the offer on the market has adapted.
The groats on our plates take us back to the time when we ate healthier food. Groats are the hulled kernels of various cereal grains, flakes, on the other hand, are compressed hulled cereal grains in which the core, where it is predominantly starch, becomes more easily accessible for the digestive enzymes. That is why the groats are often soaked before cooking and flakes are not. Millet groats do not have to be soaked before cooking; it is enough to just rinse them. They take 10–15 minutes to cook. Millet groats are an important part of the cuisine in the Prekmurje region, mostly used in the dish “Bujta repa” (sour turnip hot pot or pork with pickled grated turnips). Millet groats are cooked in milk or water and can be served as a main dish on its own or with potatoes, sauerkraut, mushrooms, beans, or various fruit as a side dish. They are also used to make a certain types of blood sausages.
These organic millet groats come from the first organic mill in Prekmurje and should be found in every pantry. With a little imagination, you can spice up your menu and enrich your diet.