Millet

I have thus far only come across rotton recipes for cooking millet. Millet is a nice change when you are sick of having rice with everything. It is as high as wheat in protein and fibre, and it is slightly higher in fat, which is nice because it doesn't taste quite as bland as rice. It comes from the rice family and was first domesticated in China.

Here's my method.

1 Cup millet
2 Cups water
a good sturdy pot with a tight-fitting lid

Wash the millet in a strainer and pick out anything that doesn't look like millet. Drain. In your pot, dry-roast the millet until the excess water is cooked off and the grain gives off a fragrance. Add the two cups of water, bring to the boil, and cover, reducing the heat to low. Cook for 35 minutes. Take off the heat and leave lid on for an additional 5 minutes. Fluff grains before serving.