millet. one of those grains often left to become bird food. but one of those grains whose sweet, delicate flavor works perfectly with just about...everything. you can eat it like you'd eat rice, barley, or quinoa, but it also works beautifully in place of oatmeal for breakfast.
one of my resolutions this year is to eat more whole grains, so today i turned my focus to millet. it's a breeze to cook, mostly because the majority of the time is inactive while it steams.
to cook millet...
*put 1 cup of millet into a large, deep skillet or a heavy bottomed pan. toast it gently for a few minutes, until it smells nutty. then add 2 cups of water or vegetable stock and bring to a boil. reduce to a simmer, cover, and let it sit for 20-25 minutes. when all the water has been absorbed and the millet is tender, fluff with a fork and let your imagination run wild.
today seemed like another big mixed bowl sort of day, so i topped my millet with arugula, alfalfa sprouts, toasted hazelnuts, onions sauteed with zaatar, avocado, oranges and apples, lemon juice, and olive oil.
i noticed a couple recipes with millet in baked goods...has anyone tried this? it's caught my attention, so maybe you'll be seeing a muffin recipe coming up soon.
how do you like your millet?
happy 2012!
cheers *^^
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