Now let me forewarn you, millet, isn't really something you may find at your corner store but I would imagine at most fancy grocery stores, you should be able to find it. I found mine at our local fancy grocer, Plum Market. I would imagine a place like Whole Foods would have it also, although I didn't look the last time I went. It's relatively inexpensive, and its a good source of iron. It's also easy to make!
The verdict: Absolutely YUMMY! The grain has a nice nutty flavor with a smooth, buttery but, grainy texture. You can top it off with a bit of butter or a good quality olive oil (I always use Katz for finishing). In this case, I am showing it with the olive oil. I actually paired this with a pot roast I made in my slow cooker and the au jus from the beef was fabulous! I would totally make this again and again!
I changed the recipe quite a bit, for simplicity sake from the original, but I would definitely try it next time with the vegetables.
For the original recipe, click here.
Here is how I prepared it:
Recipe adapted from Fine Cooking Magazine
5 cups chicken stock, preferably homemade
3 tablespoons butter
1 cup millet
1 1/2 cups cheddar (I used a mix of leftover nubs of cheese in my cheese drawer- havarti, farm house cheddar, manchego)
sea salt to taste
Rinse and drain millet. In a large saucepan over medium heat, add the millet. Toast for about 7 minutes, stirring frequently until fragrant. Add butter and stir in until melted. Add stock and bring to a boil. COVER and simmer for 20 minutes. Stir, recover for another 10 minutes. Stir again and cover for another 5 minutes. Stir in cheese and salt. Serve.