Cooked millet

January 3, 2007

Makes 4 cups

1	cup millet
2 1/4	cups boiling water
1/4	teaspoon salt
1 1/2	teaspoons butter

1. Remove any black (unhulled) grains from the millet. In a bowl of cold water, swish the millet; change the water several times until the water is clear.

2. Bring a teakettle of water to a boil.

3. In a large, heavy skillet over medium heat, stir the millet for 4 to 6 minutes until it dries out and begins popping. It will be slightly golden.

4. Turn off the heat. Measure the water and stir it into the hot pan gradually. Stir in the salt and butter. Cover and simmer over low heat for 13 to 18 minutes or until most of the water is absorbed. Turn off the heat and let the millet stand for 10 minutes. If it tastes dry or gritty, stir in a few more tablespoons hot water and continue steaming off the heat. Fluff up before serving or use as directed. Adapted from "Whole Grains Every Day, Every Way"