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45 minutes
Prep: 10 minutes
Cook: 35 minutes
286 calories per serving view nutrition facts
4 servings
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| 1 1/4 | cup | millet | |
| 2 1/2 | cups | water | boiling |
| 1 | x | salt | |
| 2 | tablespoons | butter | |
| 1 | x | black pepper | freshly ground |
| 2 | tablespoons | parsley leaves | chopped |
In a sauce pan stir millet over medium heat until seeds turn golden.
Stir continuously so the seeds do not burn.
Remove the sauce pan from the heat and stir in the boiling water.
Add 1/2 teaspoon of salt and 1 tablespoon of the butter.
Cover and cook over low heat for 15 to 20 minutes or until millet is tender.
Stir in the additional butter, pepper to taste, parsley and chives, fluff up with forks and serve immediately.
Or, you can let the millet stand, covered for 15 minutes, then add the butter and herbs and serve.
If you cook the millet in advance, store it, covered in the refrigerator for up to 2 days.
Reheat it either in a microwave oven or covered, in a 250 degree oven.
Fluff up, then stir in butter and herbs.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 50mg | 2% |
| Total Carbohydrate 46.0g | 15% |
| Dietary Fiber 5.0g | 21% |
| Sugars 0.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 6% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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OK, picture this: The year is 6000 BC and you're a member of a nomadic tribe, probably in what is now modern day Iraq. For sustenance along the journey, your...
This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.
