cooking millet

[Guest guest]

Great tips on all the grains, and here is a tip on

cooking millet.

 

I love millet, but it has a bad habit of cooking

unevenly. Some kernels can still be hard while

others have popped open and are done.

 

It works best if you pour the millet slowly into

water that is already boiling. Twice the water

for each measure of grain.

Even better: toast the grains first in a dry cast-iron

skillet on medium heat, then cook them as above.

Amazingly light, fluffy, and delicious.

 

Protein sources that taste particularly nice

with millet are lamb and chick peas.

 

Ien in the Kootenays

Eat Wild. Feel Great.

Get Paid for Saving the Rainforest.

http://wildhealing.net

 

 

[Guest guest]

are you Dutch by any chance

 

Ieneke van Houten <ienvan wrote: Great tips on all the

grains, and here is a tip on

cooking millet.

 

I love millet, but it has a bad habit of cooking

unevenly. Some kernels can still be hard while

others have popped open and are done.

 

It works best if you pour the millet slowly into

water that is already boiling. Twice the water

for each measure of grain.

Even better: toast the grains first in a dry cast-iron

skillet on medium heat, then cook them as above.

Amazingly light, fluffy, and delicious.

 

Protein sources that taste particularly nice

with millet are lamb and chick peas.

 

Ien in the Kootenays

Eat Wild. Feel Great.

Get Paid for Saving the Rainforest.

http://wildhealing.net

 

 

[Guest guest]

Irene asked:

are you Dutch by any chance

 

With that name, what do you think?

I have been Canadian for more than

33 years, but yes, I started out in

Holland.

 

See my first blog post,

" How a nice girl from Amsterdam

ended up in a tipi on a mountain in B.C. "

 

Ien in the Kootenays

http://freegreenliving.com (blog)