Cooking Millet

BEFORE COOKING:

Before cooking, rinse the millet several times in a fine sieve with cold water.

COOKING:

Add the millet to boiling water using a ratio of 1 cup millet to 2.5 cups water. Stir until the water returns to a boil. Cook for 15–20 minutes on low heat to prevent the grains from sticking to the pot. If cooking the millet as a loose dish in a mixture of water and milk, add the milk only after 15 minutes of boiling in water (maintain the ratio: 2–2.5 cups of liquid per 1 cup of millet). Do not stir the millet while cooking! Lightly salt the water (half a level teaspoon should suffice) and add oil (1 tablespoon per 100 g of millet). Cook covered with the lid slightly ajar. The millet is ready when the grains have absorbed all the water.

AFTER COOKING:

After cooking, drain any excess water and add butter. Let stand for 30 minutes.

SERVING SUGGESTIONS:

Millet can be served with stewed vegetables, in casseroles, or as a sweet dish, for example with apples or dried fruits, cooked in milk or baked with fruits, yogurt, and honey. It is also ideal as an addition to soups and salads.

Enjoy your meal!