This is millet. Commonly sold in America as a major component of birdseed. Recently discovered by me as a fantastic seed (often classified as a grain by cooks), and a new favorite in our kitchen.
This stuff is wonderful. It cooks quickly. It provides a great alternative to rice, white flour, and white pasta, none of which are really providing us with the get-up-and-go our bodies need.
I'm just beginning to discover all I can do with it. So far, I've toasted it to bring out the nutty flavor before boiling it as a side dish, I've added it to oatmeal, and I've thrown it into some muffins for a bit of a crunch.
Oh, millet, I love you!
I'm just beginning to discover all I can do with it. So far, I've toasted it to bring out the nutty flavor before boiling it as a side dish, I've added it to oatmeal, and I've thrown it into some muffins for a bit of a crunch.
Oh, millet, I love you!