Millet with Buttermilk and Chives

[Guest guest]

Don't let the buttermilk fool you, this is a good

recipe. I usually buy buttermilk to bake with and use

the leftovers for this recipe.

Julie

 

Millet with Buttermilk and Chives

 

2 tablespoons unsalted butter

4 cups cooked millet

1 1/2 to 2 cups well-shaken buttermilk

1 heaping tablespoon snipped fresh chives

salt and pepper, to taste

 

In a large skillet, melt the butter over medium heat.

Stir in the millet and enough buttermilk to soft it

and give it a creamy consistency.

Stir in the chives with plenty of salt and pepper.

When the mixture is hot, cover the skillet. Turn off

the heat and let the millet stand for 2 minutes.

Serves 4.

 

 

 

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