Revered in many parts of Africa, and cultivated in Asia and
Europe, MILLET shows its versatility in the many ways it is
enjoyed. In India, millet flour is cooked into a flatbread known
as Bajra Roti. In Europe, it is often consumed as a sweetened
porridge. It can even be turned into an alcoholic beverage!
Before adding any liquid, toast raw millet in a hot dry pan
before cooking to achieve a slightly toasted texture.
|2 cups||water or stock|
|1 cup||cooked chickpeas|
|1 cup||prepared mushrooms
(shiitakes are an excellent choice)
|1 small||tomato, chopped|
|salt and pepper to taste|
shredded leftover chicken
chopped vegetables of your choice
fresh greens (add at end of cooking)
- Lightly brown dry millet for about 4 minutes in a preheated pan, be careful not to burn it!
- Add liquid and bring to a boil.
- Reduce heat and simmer until liquid is absorbed and
millet is tender.
- Stir in tomatoes, chickpeas and mushrooms.
- Season to taste.