Karen (aswanargent) wrote,

  • Mood:

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.  :-)


Tags: food

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