I cooked millet for the first time on Sunday & true to form – once I tried it, the only thing I wondered was why I hadn’t tried it earlier.
It’s grain free so suitable for paleo friends.
It’s easy to prepare – 2 parts water to 1 part millet simmered for 10-15 minutes, or until the water is absorbed.
1 cup millet
1/3 cup feta
2 tspns rosemary
1/2 tspn chilli (optional)
1/2 cup baby cos, thinly sliced
2/3 cup basil
I chose to serve it with Greek feta which I marinated in rosemary (grown in Mum’s front garden – thanks Mum), & chilli grown in my garden (which I sun-dry on the window sill, then whizzed up in the spice grinder) & added some Cobram Estate Olive Oil, then mashed up w a fork.