Description
Millet is one of the oldest grains in the world: before maize arrived from the Americas, in the Veneto and northern Italy it was the basis of peasant polenta and soups.
It is naturally gluten-free, small, round and mild in flavour. Rinse it well before cooking; I dry-toast it for a couple of minutes and then cook it by absorption, with about two and a half parts water to one part millet, over the lowest heat with the lid on. This way the grains stay separate and can be fluffed with a fork, like couscous.
It is perfect in one-dish meals with vegetables and pulses, in warm salads and in plant-based fritters.
It is naturally gluten-free, small, round and mild in flavour. Rinse it well before cooking; I dry-toast it for a couple of minutes and then cook it by absorption, with about two and a half parts water to one part millet, over the lowest heat with the lid on. This way the grains stay separate and can be fluffed with a fork, like couscous.
It is perfect in one-dish meals with vegetables and pulses, in warm salads and in plant-based fritters.
