Millet is a nutty, toothsome ancient grain. It's easy to cook on the stovetop and makes a healthy, delicious alternative to rice, pasta or other grains when you know how to fix it.
Heat a heavy skillet over medium high heat. Add the millet and dry toast in the pan (shaking the pan regularly) for 3-4 minutes or until you start to hear little crackles in the seeds.
Add the vegetable broth, salt and bay leaf to the pan and increase the heat to high. Bring the pot to a boil, then reduce the heat to medium low, cover and cook, stirring occasionally for 15-20 minutes, or until the liquid is evaporated and the millet is tender.
Remove the lid and fluff with a fork. To serve hot, add a pat of butter and toss with fresh chopped garlic and herbs of your choice.
USE COOKED MILLET IN WHOLE GRAIN SALADS:
To use in a whole grain salad, let the cooked millet cool completely to room temperature. Then toss with other ingredients (vegetables, herbs, diced chicken or flaked tuna) and toss with a light vinaigrette.
Notes
To use millet in a whole grain salad, let it cool to room temperature before mixing with other ingredients.