| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice/grain- |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Millet |
| 2 1/2 |
c |
Boiling water |
|
|
Salt |
| 2 |
tb |
Butter |
|
|
Freshly ground black pepper |
| 2 |
tb |
Chopped parsley and snipped chives |
INSTRUCTIONS
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.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696 Posted to MC-Recipe
Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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