Chinese Millet

One of the oldest foods known to man.  I had never before tried millet until now. I always thought it was something you threw on the bird feeder for the birds. What's interesting about this grain is that millet was around before rice - that would be around 2700 BC in China. It is currently a staple in Africa, India and other countries. It's the most digestible grain there is and it's packed with things like 15% protein, fiber, iron, B complex vitamins and potassium. Think of it as little tiny rice because you basically cook it the same way. To make this recipe Chinesey, I simmered it in soy sauce. It's delicious and this is one of those foods you can play with - the possibilities are endless.


2 - 3 tablespoons butter
1 medium onion, chopped
1 cup millet
2 cups vegetable or chicken stock or broth
1/2 cup soy sauce

      The Recipe

In a large saucepan over medium heat, melt butter and cook onions until they begin to soften. Add millet and cook, stirring, for 3 minutes. Slowly add stock and soy sauce and bring to a boil. Lower heat, cover, and simmer 30 minutes, or until millet has absorbed the liquid.
Serves 4 - 6.
Option: After it's cooked, I like to stir in 1 diced tomato, re-cover, and let it steam for 5 - 10 minutes.
Note: You can buy millet at Asian markets and upscale grocery stores.



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