Rinse millet and put it in a
Cook millet (or other grain) for about
oup pot and toast the millet until it becomes golden brown
small sauce pot, add millet and water. Bring to boil
Put the millet to a saucepan and add
f the olive oil. Add millet and cook, stirring, over medium
Rinse millet in hot water and drain.
inute more.
Wash the millet quickly and drain.
Add
Wash millet.
**To toast put rinsed millet into a large frying pan over medium heat.
Cook, shaking the pan for around 10 minutes or until the millet reaches a golden brown.
Bring water and salt to boil.
Add millet to water, reduce heat, cover and simmer 15 to 20 minutes, until all the water is absorbed. Turn off heat. Let sit covered for 5 minutes. Fluff with fork.
Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.
In a saucepan, bring millet and broth to a boil. Reduce heat to medium-low, cover and simmer for 25 mins, or until liquid is absorbed.
Meanwhile, in a medium saucepan over low heat, melt butter. Whisk in flour and mustard. Cook for 2 mins. Whisk in milk then increase heat to medium and simmer for 2 mins, or until thickened. Remove from heat and whisk in cheese until smooth. Stir in cauliflower and millet. Season.
ry skillet and toast the millet until lightly browned.
Toast
Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
Cover and refrigerate until the salad is well chilled.
Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.
minutes.
Stir in millet, tomatoes, broth, and bay leaf
4 quart saucepan, toast the millet on medium hear for 3
stirring frequently.
Mix the millet, coriander and cinnamon into the
Put millet, apricots and stock in large pan.
Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes.
Stir in lemon juice, salt and pepper.
Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
Gently stir to blend millet and spinach.
Place in serving bowl.
Top with pine nuts.
Bring water to a boil in a medium saucepan.
Add hulled millet.
Cover, reduce heat and simmer 25 minutes or until millet is tender and liquid is absorbed.
Remove saucepan from heat and fluff millet with a fork and set aside.
ablespoon of butter. Saute the millet until it turns a bit
In a medium saucepan, heat 2 cups of stock to boiling over high heat.
Add millet.
Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
In a large saucepan, heat 1 tablespoon of stock.
Add scallions, onion and garlic.
Cook over medium heat until soft about 5 minutes.
Add 3 cups stock and tomato paste.
Add vegetables.
Reduce heat to low and simmer, covered for 15 minutes.
Add salt and pepper, cooked millet and parsley.
Cook 5 minutes longer.