Unlocking the hidden charms of millet is all about the cooking technique and understanding how to make a basic pilaf – get that part right, and a vast universe of possibilities is revealed.
Thank you Jack for this tip...toast the millet!? I love this idea and will try it. I want to add millet more into my diet so I appreciate this post today. Happy Day to you and yours. :)
You’ve reminded me that all grains can be toasted before cooking so I’m going to try that next time I cook rice. I’ve never eaten millet so I’ll give it a go. Thanks for your practical advice as always.
I’ve never cooked millet ~ in fact, I’m pretty sure I’ve never tasted it. I think I’ve read that polenta was once upon a time made with millet before corn made its way to Europe from the ‘New World.’ You’ve made me curious to try it. Thank you for this helpful primer.
Ah, millet! Takes me back to my young mom days, when my kids were in Waldorf school kindergarten and always had millet for snack on Wednesdays. The aroma in the classroom was so warm and comforting. Haven't made it in decades -- every time I made it back in the day, it was a gluey mush! I have high hopes for the toasting idea, though. Thanks!
Maria Speck who wrote a book called Ancient Grains for Modern Meals, has a recipe for a Greek saganaki made with millet, which I’ve tweaked over the years. I always have intentions to make more with millet but never seem to go beyond this dish, but you’ve inspired me!
Thank you Jack for this tip...toast the millet!? I love this idea and will try it. I want to add millet more into my diet so I appreciate this post today. Happy Day to you and yours. :)
Perfectly timed! I’ve been looking for something different that’s easy to digest and on the healthier side. Thanks for the advice!
Great article that's Jack. We use millet a lot at our house and it's good for our gut!
You’ve reminded me that all grains can be toasted before cooking so I’m going to try that next time I cook rice. I’ve never eaten millet so I’ll give it a go. Thanks for your practical advice as always.
I’ve never cooked millet ~ in fact, I’m pretty sure I’ve never tasted it. I think I’ve read that polenta was once upon a time made with millet before corn made its way to Europe from the ‘New World.’ You’ve made me curious to try it. Thank you for this helpful primer.
Ah, millet! Takes me back to my young mom days, when my kids were in Waldorf school kindergarten and always had millet for snack on Wednesdays. The aroma in the classroom was so warm and comforting. Haven't made it in decades -- every time I made it back in the day, it was a gluey mush! I have high hopes for the toasting idea, though. Thanks!
Maria Speck who wrote a book called Ancient Grains for Modern Meals, has a recipe for a Greek saganaki made with millet, which I’ve tweaked over the years. I always have intentions to make more with millet but never seem to go beyond this dish, but you’ve inspired me!