Millet with Cheese and Chives Recipe

From Dorothy McNett's Recipe Book.

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Millet with Cheese and Chives

From Dorothy McNett's recipes at Serve this as a side dish to grilled steak or burgers, salmon, etc. Millet tends to cook unevenly so enjoy the texture of soft and also crunchy grains. Also, it should be served hot or warm as it tends to dry out when cold.

1 cup millet
2 1/2 cups hot water
1/4 teaspoon sea salt
1 tablespoon unsalted butter or olive oil
1/2 cup freshly grated Monterey Jack or Cheddar cheese
3-4 fresh chives, snipped

Rinse the millet in several changes of water. Heat the 2 1/2 cups of water. To toast the millet, heat a heavy bottomed 2 quart or larger saucepan over medium heat. Add the millet and cook and stir with your silicone spatula several minutes until it dries out and starts popping a bit and is browning. Turn off the heat but now slowly add the hot water, stirring. Stir in the salt and butter. Cover, and now simmer over low heat about 12-15 minutes or until most or all of the water has been absorbed. Remove from heat and allow to stand about 10 minutes. Stir in the cheese and chives and serve.

Recipe created 2014-05-27.

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