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