Millet-not-Mush
4 Servings
This is one of the more mush-inclined grains, but if you follow these directions, you stand a good chance of having differentiated millet particles instead of paste. 1 cup millet Bring water to a boil by itself first. Then add margarine and sprinkle in the millet. Stir briefly, and partially cover. Turn heat to low. Cook the millet for 15 to 20 minutes only!!!
Stir with a fork halfway through cooking and again at the end. This time, it is desirable that the trapped steam escape, otherwise it will keep cooking the millet even after it is removed from the direct heat. So fluff it with a
fork, A LOT, after it is cooked, and leave it uncovered. This is the best deterrent to mushiness. Add salt after it is cooked. Amount Per Serving Calories 188 Calories from Fat 21 Percent Total Calories From: Fat 11% Protein 12%
Carb. 77% Nutrient Amount per % Daily Serving Value Total Fat 2 g 4% Saturated Fat 0 g 2% Cholesterol 0 mg 0% Sodium 4 mg 0% Total Carbohydrate 36 g 12% Dietary Fiber 1 g 2% Sugars 0 g Protein 6 g Source:
1 1/2 cups water
1 tablespoon Fleischmann's margarine
