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"Millet is an ancient gluten-free grain with a slightly nutty flavor. It does well as a pilaf, but I also occasionally make it into a creamy porridge. It’s delicious no matter how you prepare it, and its health benefits alone make it worth trying, even if you’re a bit skeptical."
Well, sounds exciting, definitively will give it a shot soon!!
Ingredients:
2 tablespoons ghee (clarified butter)
3/4 cup (150 g) hulled millet, briefly rinsed in a colander under cold running water
1 1/4 teaspoon coarse kosher salt, divided
2 cups (475 ml) boiling water
4 medium carrots, thinly sliced on the diagonal
1 medium bulb fennel (with a few of the fronds reserved for garnish), halved and thinly sliced
1 medium onion, halved and thinly sliced
1/8 teaspoon ground black pepper
2 to 3 tablespoons fresh lemon juice
1 1/2 tablespoons hazelnut oil (or pistachio oil, or even just extra virgin olive oil)
Source, details, tips and full instruction at: anediblemosaic.com
