Yield: 1 info
|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|
|The Versatile Grain|
|by Sheryl and Mel London|
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