Millet

MILLET

The mellow corn flavor and fine texture of these tiny seeds make them extremely versatile in both savory and sweet applications, including flatbreads, polenta-like puddings, and pan-fried cakes. We particularly like them in pilafs or even just mixed with a pat of butter.

KNOWING WHEN IT'S DONE: 

All of the cooking liquid will be absorbed and the grains will be fully tender.

TIP:

Slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.

TRY IT IN:

Millet Porridge with Maple Syrup

Source: Cook's Illustrated