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Discussion Starter · #1 ·
I am currently limited in the area of protein, so I am trying to eat more nutritious grains.

I made it in a similar fashion as I make other grains for a pilaf style.

Caramalize onions, toast grains until it smells nutty. Add double amount of liquid let cook until done, usually 20 minutes. The millet turned out mushy and pasty - not pilaf. Does millet not retain its shape?

any ideas on how to make it? pilaf style or not?
 

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Hmm - I've only used millet for baking, so this is a guess, but since the grain is so small maybe you could try cooking it more like you make couscous. Basically do the same prep, but once it is all mixed together and boiling, turn off the heat, cover and let stand for 20 minutes or so until the liquid is absorbed and then fluff.

I'd try that but maybe someone else has more experience!
 

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Discussion Starter · #4 ·
I think it needs to cook longer than couscous. When the amount of time was over, it was still a little grainyin the middle, al-dente.
Because it was al-dente, I thought maybe it needed more water, all the water was gone. But, using less water is what I read if you want a more pilaf-like millet.
thanks for the suggestions!
 
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