1 cup millet
2 cups bouillon
Bring the bouillon to a boil, stir in the millet and return to boiling. Reduce the
heat, cover and simmer for 20 minutes, or until the liquid is absorbed. The
millet should be tender but not mushy. Remove the pot from the heat and let it
stand, covered, for 10 minutes. Fluff with a fork and serve.
Like kasha, you can toast millet before cooking if you wish. Place a dry frying
pan on a medium-hot burner, add the millet and stir for 2-3 minutes or until the
grains begin to brown lightly and pop. Remove from the heat and add to the
Yield: About 3 cups
For more recipes, refer to the The Healthy Heart Miracle book.