“Most people are used to thinking about millet as bird food, if they think of it at all. However, for many countries in the world millet is a staple grain like wheat is in the United States. Here is an awesome Mollie Katzen recipe to introduce you to the wonderful grain called millet. This recipe keeps for several days in the refrigerator and reheats beautifully.”
READY IN:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the millet in a fine mesh stariner and rinse well under running water. Set aside to drain.
  2. Place a 10 inch skillet over medium heat and wait about 1 minute. Add the butter and, as it melts, swirl to coat the pan.
  3. Sprinkle in the drained millet and the salt, and turn the heat to medium high. Saute the millet for 5 minutes, or until it begins to borwn slightly and gives off a toasty aroma.
  4. Add the vanilla to the orange juice, then slowly pour this mixture into the hot pan, about 1/2 cup at a time, waiting after each addition for the liquid to begin bubbling.
  5. Cover the pan and reduce the heat to a simmer. Cook undisturbed for 15 minutes, then remove the lid and stir the millet from the bottom of the pan so the grains get redistributed. Replace the lid and cook for another 15 minutes, or until the water is absorbed and the millet is tender. Remove the pan from the heat and fluff with a fork.
  6. If the millet is too crunchy for your taste, add about 3 tablespoons water, cover the pan and let it cook another 5 to 10 minutes over very low heat.
  7. Stir in the pecans and serve hot or warm, plain or with honey and milk.

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