Grain info and cooking chart 6

Yield: 1 info

Measure Ingredient
\N \N Forms of Millet
\N \N 1 C. dry
\N \N butter and toast grain for 2 to 3 minutes,
\N \N stirring constantly. Add boiling salted
\N \N water. Stir and return to boil; cover and
\N \N cook over very low heat.
\N \N Method 2: To a 2-qt. saucepan, add grain
\N \N slowly to boiling salted water. Return to
\N \N boil, cover and simmer.
\N \N Let stand 10 minutes.
\N \N grains. Method 2 produces stickier-texture
\N \N grains.
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4

Whole Grain: Always hulled, since the outer layer is indigestible. The resulting grain is tiny and golden.

Millet Meal: A coarsely ground meal used for baked goods and cereal.

Millet Flour: A much finer grind than millet meal. Contains no gluten, and when used in baked goods must be combined with either white unbleached flour or whole-wheat flour.

Puffed Millet: A whole grain that is puffed under pressure; sold in specialty food stores or natural food outlets.

Type of Grain: Whole Grain Millet Amount of Liquid: 2½ C.

Cooking Method: Method 1: To a 2-qt. saucepan, add 2 tsp.

:Cooking and 25- 30 minutes Standing Time: Approx Yield: 4 C.

Comments: Method 1 makes drier, fluffy, separated Submitted By DIANE LAZARUS On 03-16-95

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