i’ve been wanting to try to play with millet for a while now. i have had a package of it on the shelves for a good bit now and i thought it was high time to give it a whirl.
i like to store things in glass jars… packaging just annoys me! 😛
millet is a tiny grain that reminds me of something from my youth… when cooked, it is almost like a pilaf. i read online that it also can turn into more of a mashed-potato like consistency, if cooked the right way.
by the way, i’m in love with this wonderful hand-me-down my aunt sent me last year from my grandmom’s kitchen collection. ❤
we all know i like to “wing it” but sometimes it’s important to measure… just like life, i suppose 😉
for this dish i just cooked the millet on medium heat using a ratio of 1:1.5. i left it alone, and it fluffed up into a nice rice-like pilaf type consistency. then, i just mixed in a tomato-based sauce i had prepared and frozen a little while back. a simple mixture of onions, garlic, mushrooms, tomatoes, and spinach sauteed in a little EVOO, and then shake in some S&P.
millet is mild in flavour, so it kind of just takes on the characteristics of your dish…
and anything goes well with a red sauce, really…
and, of course, freshly-grated parmigiano reggiano.