Millet
Oof. This is an old one that fell through the cracks. I made this to go with the Red Lentil Dal and it worked really nicely.
Millet is one of those grains that I think are under-appreciated. Okay, that and it's also birdseed. Don't let that stop you from trying it -- why should those birds have all the fun?! It's pretty plain on its own though, so I like to add different things to spice it up.
Apparently, millet (or prosa) is fairly common in Latvia. My husband was certainly happy to see it in the bulk section at Winco; I think he missed having it!
It's pretty easy to cook - quite similar to rice, really. It's a 2:1 ratio of liquid to millet and steamed to fluffiness.
Garlic Millet [printable recipe]
Serves 2
- 3/4 cup millet
- 2 cloves garlic, crushed
- 1 1/2 cups chicken or vegetable broth
- pinch of salt
In a dry cast iron skillet over medium heat, toast millet until it browns nicely. Combine all in a rice cooker and press Cook.
Maple Millet [printable recipe]
Serves 2
- 1/2 cup millet
- 1 cup water
- pinch of salt
- maple syrup
- cream or milk
In a dry cast iron skillet over medium heat, toast millet until it browns nicely. Combine millet and water in a rice cooker and press Cook.
Fluff with a fork when cooked and stir in cream and maple syrup to taste.