Rebecca Wood
Be Nourished

Recipe

Steamed Millet

Accompanying article: Finding Time to Cook

This recipe is as basic as steamed rice, and like rice, its variations are endless. Using it to exemplify the accompanying article, Finding Time to Cook, look at how one pot of millet is the basis of several meals in a row. I say “in a row” because grain is best and most vital when used within 24 hours of cooking. I advise keeping it out on the counter and use it within the next 3 meals. (Refrigeration ruins both the flavor and texture of cooked grains.)

1 cup millet
2 ¼ cups water or chicken stock
1 teaspoon extra virgin olive oil, butter or ghee
¼ teaspoon sea salt

Rinse millet and drain in a strainer. Place in a saucepan, add water, oil and salt and bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until all water has been absorbed. Turn off heat and let stand, covered, for 5 minutes. Fluff millet with a fork and serve. Makes approximately 4 cups.

VARIATIONS

•	When the millet is finished cooking, turn off the heat, crack an egg onto the top, sprinkle with sea salt, pepper and chopped scallions, cover the pot and the egg will “steam-poach” in 5 minutes.
•	Spoon hot millet into a shallow pan, smooth the top and allow to cool. Slice into wedges and bake or fry as polenta.
•	As a side dish, serve freshly cooked millet with a condiment, chutney or sauce.
•	Stir-fry millet with turkey or tofu.
•	Shape millet into a croquette with chopped herbs and, if necessary, an egg to bind it and pan fry or bake. Or form into a casserole, top with tomato sauce and bake.
•	Heat leftover millet with milk, sweeten with honey and flavor with cinnamon for a comforting hot breakfast cereal.

May you be well nourished,

Rebecca Wood