DESCRIPTION
Millet isn’t just for the birds! Find out how to cook millet, a light, fluffy, quick and convenient seed, below. I collaborated with Bob’s Red Mill to bring you this post.
Ingredients
Scale
For pilaf
- 1 cup hulled millet
- 2 cups water
- ¼ tsp. salt
- 1–2 Tbsp. butter or oil (optional)
For porridge
- 1 cup hulled millet
- 3 cups water
- ¼ tsp. salt
- 1–2 Tbsp. butter or oil (optional)
- Hot milk or water (optional)
Instructions
To make pilaf
- Put the millet in a medium sauce pan over medium-low heat, stirring occasionally, until it starts to brown, 4-5 minutes.
- Add the water and salt. Stir. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat but keep the lid. Let it sit for 10 minutes.
- Remove lid and very gently fluff with a fork and then gently stir in the butter or oil.
To make porridge
- Put the millet in a medium sauce pan over medium-low heat, stirring occasionally, until it starts to brown, 4-5 minutes.
- Add the water and salt. Stir. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes, stir a couple times to make sure it’s not sticking on the bottom of the pot.
- Remove lid and add butter or oil if using. Stir and taste. If you would like a smoother, thinner texture, add hot milk or water a tablespoon at a time.