In my experience millet takes a little coaxing to bring out it’s many wonderful qualities. There are two ways that I really like it. The first is when it is cooked with a lot of water yielding a creamy consistency, such as this recipe or millet with sweet vegetable. The other way I like it is sautéed in olive oil and then cooked as a pilaf on its own or with other grains. Millet can have a tendency to be dry when not cooked well, so if you haven’t liked it in the past I suggest trying different recipes.
This recipe is an excellent way to sneak some vegetables in under the wary eye of abstainers. The white cauliflower disappears in the millet. It’s not an insubstantial amount, either. Toasting the millet isn’t completely necessary, but I think it adds a lot of flavor and makes it a little more digestible.
Like polenta, leftover millet can be poured into a dish and it will solidify. Use the same as you would polenta. Cut into small squares, it also becomes a finger food.
Millet with Cauliflower
1 cup millet, rinsed and preferably toasted
3 cups cauliflower chopped into bite size pieces
3 cups water
2 pinches sea salt
1. Place the millet in the bottom of a medium size saucepan. Add the cauliflower on top. Pour the water down the side trying to keep the layers intact. Add sea salt.
2. Bring to a boil on medium heat. Cover and reduce heat to simmer. Allow to simmer for about 25 minutes until all liquid has been incorporated. If your lowest burner tends to run high, you may need to add a flame tamer under the saucepan.
3. When millet is done cooking, remove from heat. You can leave the cauliflower in chunks or mash them with a fork and stir into the millet to incorporate.