Barnyard millet (Echinochloa frumentacea), also known as Sanwa rice, Shyama, or Kuthiraivali (in Tamil), is a nutritious, gluten-free ancient grain widely consumed in parts of India and Asia.

Features of Barnyard Millet
Scientific name: Echinochloa frumentacea

Family: Poaceae (Grass family)

Gluten-free: Safe for people with celiac disease or gluten intolerance

Fast-growing crop: Matures in about 45 days; ideal for dry land farming

Climate resilience: Tolerates drought and poor soils

Tiny grain: Looks similar to broken rice or small quinoa

Taste: Mild, nutty flavor

Health Benefits

Low Glycemic Index (GI)
Rich in Fiber
High in Protein
Loaded with Micronutrients
Antioxidant Properties
Cardiovascular Health
Improves Metabolism

How to Use Barnyard Millet

Whole grain cooking (like rice):
Millet flour
Sprouted millet

Tips

Store in airtight container in a cool, dry place

Best to rotate different millets for a balanced diet

Combine with legumes (like lentils) for a complete protein source