Cooking Millet #FAIL
Did you know that paleobotanists believe that millet was produced more widely than rice in prehistoric societies in Northern China and Korea? Reading things like this always makes me want to experiment with new grains. So today I decided to make Peasant Salad, but substitute millet for the bulgur. I had never cooked millet, but I figured it would be easy enough like any other grain. I searched online for the proper water/grain ratio and found several; so I kinda did eenie-meenie-minee-mo and settled on a 3/1 ratio. Big mistake. I should submit my photo to the fail blog. At least the chickens got a nice treat.
Have you cooked millet? What’s your perfect ratio for a light fluffy grain like rice or quinoa? For how long do you cook the millet?