Fluffy Millet in Butter
Millet is the forgotten grain that deserves a return to the table — gluten free, rich in minerals and ready in twenty minutes. With the right ratio of water and a knob of butter it comes out loose, soft and faintly nutty. A cheap, nutritious side dish for meat, stews or vegetables.
Two rules, and both are quickly told. Wash it until the water runs clear: the husk carries bitter compounds, and unwashed millet tastes soapy. And do not stir while it cooks — stirring releases starch and makes porridge; the grains should stay separate.
The ratio is 1 part millet to 3 parts water.
Ingredients
- 1 cup hulled millet
- 3 cups water (a 1:3 ratio)
- 1 generous tbsp butter
- Salt, to taste
Method
- 1
Wash the millet in a fine-mesh sieve under cold running water until the water runs clear, to remove the bitterness.
- 2
Bring the water to the boil with salt in a pan, add the grain and cook covered over the lowest heat until the liquid has been completely absorbed (about 15 to 20 minutes), without stirring.
- 3
Turn off the heat, add the butter and mix gently with a fork to separate the grains. Let it rest covered for 5 minutes before serving.