|Millet, another gluten-free option|
|Millet in the raw form looks like fat couscous|
I was first introduced to millet when I was working in Kaoshiung many years ago. Millet eaten as a staple, does not have the starchiness of rice and is often served as porridge along side gyoza and other Shanghainese street food.
Millet is a forgiving grain for novice cooks, as long as the water to grain ratio is observed. It could be served as porridge, fluffed grains , as a pudding or even condiment with meat. Because its appearance and texture is similar to couscous , I use it pretty much the same way as couscous whenever grains are called for in the recipe.
For a decent serving of fluffy millet, I use 1 part millet ( raw ) to 3 parts water.
1 C millet
3 Cups water
2 T butter
To cook millet, use 3 cups of water for every cup of millet. Here’s how:
Heat a deep pot without oil.
Pour the millet in the pot and swirl to toast the grains, about 3-5 minutes.
Pour the water over the toasted millet and bring the contents to a boil.
When the water boils, turn the heat to medium low and cover to cook, 15 minutes.
Leave the cover on for an added 10-15 minutes.
Stir 2 T of softened butter.
Millet, unlike rice, does not keep well. Cook just enough and consume it on the same day.