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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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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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