Millet with buttermilk and chives

January 3, 2007

Serves 4

2	tablespoons unsalted butter
4	cups cooked millet (see recipe)
1 1/2-2	cups well-shaken buttermilk
1	heaping tablespoon snipped fresh chives
	Salt and pepper, to taste

1. In a large skillet, melt the butter over medium heat. Stir in the millet and enough buttermilk to soft it and give it a creamy consistency.

2. Stir in the chives with plenty of salt and pepper. When the mixture is hot, cover the skillet. Turn off the heat and let the millet stand for 2 minutes. Adapted from "Whole Grains Every Day, Every Way"