Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 * Exported from MasterCook * Millet Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 148 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups stock or water 1 cup millet 1/4 teaspoon salt -- up to 1/2 optional These small, yellow, round grains may be familiar only to those of you who buy birdseed, but they are also widely eaten by humans. Millet is a hearty grain with a nutty flavor. MAKES ABOUT 3 CUPS, 4 TO 6 SERVINGS 1. Bring the stock or water to a simmer in a saucepan. Place the millet in another heavy saucepan and heat over medium-high heat, stirring, until it begins to smell toasty, about 3 minutes. Pour in the simmering stock or water, add salt, if you are using water, and reduce the heat so that the liquid is simmering. Cover and simmer for 35 to 45 minutes, until the grains are tender and the liquid is absorbed. Let sit for 10 minutes, covered. 2. Transfer the millet to a bowl and fluff with forks to separate the grains. Advance preparation: This keeps well in the refrigerator for 3 to 4 days. Reheat in the oven or in a microwave. To reheat in the oven, place the millet in a lightly oiled baking dish, cover tightly with foil, and reheat in a 350F oven for 20 minutes. To reheat in a microwave, place the millet in a microwave-safe bowl, cover tightly with plastic wrap, then pierce the plastic with a knife. Microwave for 1 minute. Let sit for 1 minute, carefully remove plastic, and fluff with a fork. Repeat one more time, if needed. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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