Grain info and cooking chart 6

Yield: 1 info

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

Similar recipes