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About millet

jenni_snake went to the market the other day and left her dictionary at home, resulting in the purchase of a kilo of millet instead of the couscous she wanted.  So, answering the "what do I do with this stuff" call of distress, I consulted my cookbooks and came up with the following information:


Description:  Small, whole tan kernels, slightly nutty and chewy.

Cook:  Simmer 1 part millet to 2 parts salted water, 35 to 40 minutes.

Best:  Served like rice, also in soup.

Source:  The New Basics Cookbook, by Jule Rosso and Sheila Lukins.


Hope this helps, Jen.  :-)




( 1 comment — Leave a comment )
Dec. 4th, 2005 01:36 pm (UTC)
Lol. I'm thinking I'll just get a birdfeeder and hang it out the window. I haven't read the millet with pumpkin yet, am going to do that, but it's cracking me up - it can't be serious??

Btw, tried the celeriac recipe today, without the parmesean, it wasn't bad, but I've just come to the conclusion I don't like celery in any form! :-)
( 1 comment — Leave a comment )