Ahhh... millet. I made Chicken Paprikash the other night and needed a starch to go with. Potatoes would have done fine, but I was feeling adventurous. I don't know that everybody would say millet is adventurous, but... it's my blog.
I was first thinking rice, and then decided to try out an ancient grain. I've worked with freekeh and quinoa, but not millet, so I bought a package of Bob's Red Mill Millet and here's how the rest went down:
One cup of grain to 2 cups of liquid yields about 3.5 cups of cooked grain.
I first toasted the millet in the saucepan. This ends up giving it a nutty flavor. Keep the saucepan over medium heat and toss or stir frequently to avoid burning. I did this for about 5 minutes. By then, I'd say 90% of the grains were a deep golden brown.
Next, I added 2 cups of chicken stock and 1/2 tsp of salt. You could use water, but the chicken stock definitely brought extra flavor to the party.
*Alternate method: Add 3 cups of liquid. Follow the remaining instructions, but stir every 1 or 2 minutes. This will give you a creamier millet product.
When the mixture reached a boil, I stirred in a TBSP of olive oil, reduced the heat to med-low and covered. Leave it alone until the moisture is absorbed, about 15 minutes. Check it once or twice to make sure it isn't sticking, but otherwise LEAVE IT ALONE.
*Alternate method: Remember you can choose to not leave it alone, stir it frequently and get a creamier result.
When the moisture is fully absorbed, remove the pan from the heat and let it stand for 5-10 minutes. Then, fluff it up with a fork and season up if needed.
I served the chicken and paprika sauce over the millet. But, the toasting and stock gave it enough flavor that it would serve as a standalone side. Or you could mix in some veggies, dried fruit... the possibilities are milletless. (get it?)