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Millet

  • 100 g Dry Millet
  • 250 g Water or Stock
  • 1/4 t Medium-Grain Salt
  • 1 t Butter

Yields 300 g cooked millet.

  1. Toast (optional). Heat butter over medium-low heat. Stirring constantly, add millet and toast 4-6 minutes until golden and aromatic.
  2. Cook. Mix in water and bring to boil. Cover, reduce heat to low, and cook 15 minutes. While covered, remove from heat and rest an additional 10 minutes.
  3. Fluff with a fork.
  4. Cool and serve. Allow millet to cool, uncovered, for a few minutes before serving.

  1. Gordon, Megan. "How To Cook Perfect Millet Every Time." The Kitchn. 20 March 2013. ↩