Makes about 11/4 cups millet, or enough to add to 2 quarts of soup or stew (see Note) Makes about 11/4 cups millet, or enough to add to 2 quarts of soup or stew (see Note)
Popular in Africa and Asia, millet is a good alternative to rice or couscous. Like barley, you can cook it directly in a soup or stew—it takes about 30 minutes to become nicely al dente—and can also cook it on its own for adding to leftover soups and stews.
11/2 cups water
1/2 cup millet
Coarse salt
1. Pour the water into a small pot and bring to a boil over high heat. Stir in the millet, season with a pinch or 2 of salt, and cover. Lower the heat and simmer until the water has been absorbed by the millet, about 30 minutes.
2. Drain or, if not serving immediately, cool under cold running water, drain, and set aside at room temperature for up to 2 hours, or cover and refrigerate overnight. Let come to room temperature before using.
Add to: Roasted Fish and Shellfish with Tomatoes and Parsley, Beer and Beef Stew.
Serve with: Baked Sea Bass, Papillote Style, with Lemon and Olives, Moroccan-Spice-Braised Lamb Shanks.
Note: Triple this recipe for enough millet to serve 4 as an accompaniment; quadruple it to serve 6.