when i’m cooking just for myself, my perspective gets a lot simpler. so instead of making really involved recipes, i stick to the basics. a grain, a protein, and really, really trying to get in a green. (i’m so bad at it!) i’ve also been trying to vary my grains to get more complete nutrition. i’ve been alternating mainly with brown rice and quinoa. (i made couscous one day, but that’s really pasta, NOT whole grain.) i’ve also been exploring the whole foods bins and putting things into nice little jars. (SO SO SO much cheaper than prepackaged!) this time i picked up red quinoa and millet.
i’ve never made millet before but i know i like it. it was the base of my paradise pie at candle cafe in NYC, and once i master it, i’m going to try to recreate that dish.
Basic Instructions for cooking Millet:
1/2 c. millet, rinsed
1 1/4 c. water or vegetable broth
Place millet and water into a pot and set to boil. When it boils, drop to simmer and cook for 35 minutes. Fluff.
Yummy. A very creamy sort of grain. It tastes/feels almost like grits! I ate this along side some black bean chili.
Apparently you can do different things with it too. Like stirring it occasionally as it cooks to make it creamy, or toasting it before hand in a dry skillet until it’s golden, to give it a nuttier flavor.