A Millet recipe

[Guest guest]

Hello, Yes Millet is GF but, sometimes new cooks to millet are

intimidated by it since it's not very popular in the USA. Here is a

recipe that works well as a starter. There are two way's to prepare

millet. This one makes the millet fluffy and some might say dry. By

adding 1 cup more liquid and cooking less it will be more solid and

mushy. It really comes down to the texture you like.

I live in Dallas, Texas so I'm not sure how to compensate for elevation

if you live in the mountains or a high elevation like Colorado.

 

Gluten Free Millet Pilaf

 

2 cups uncooked millet (before cooking, sift though millet. Remove any

tiny foreign rocks or sand matter that made it though bulk packaging).

1 qt broth or stock

1 cup 365 brand frozen peas & carrots

 

Makes 4 cups cooked millet

 

Bring the quart of stock or broth to a boil. Slowly add the millet to

the pan and continue boiling. When the broth has boiled away and you can

easily see the millet has become flat in the pan cover it and turn the

heat down to simmer for 15-20 min. (after 10min scrape the bottom of

the pan to make sure it hasn't started to over cook or burn. If it has,

stir it without scraping the bottom, cover it and remove it from the

heat and leave it covered 5 more minutes). When it is cooked tender

enough to eat keep the pan covered and remove from heat. Serve warm

when you are ready.

 

Serving suggestions: If you want a great breakfast cereal use plain

water in place of stock or broth. Millet makes a great hot or cold

gluten free breakfast cereal.

 

Recipe prepared by

David Shaw - Demo Chef