Comments on: Great Grains: Making Millet.

By: Butternut Squash and Cranberry Maple Millet. | Daily Garnish

Butternut Squash and Cranberry Maple Millet. | Daily Garnish — Fri, 07 Oct 2011 23:16:12 +0000

[...] 1.5 cups dry millet [...]

By: Roasted Tomato Millet Salad. | Daily Garnish

Roasted Tomato Millet Salad. | Daily Garnish — Mon, 29 Aug 2011 17:07:02 +0000

[...] And then just in time for lunch, inspiration struck. There is no grain I love more than millet. Something about it’s slightly corn-like taste and chewy texture gets me every time. [...]

By: Grilled Vegetable Tofu & Bulgur Salad. | Daily Garnish

Grilled Vegetable Tofu & Bulgur Salad. | Daily Garnish — Fri, 08 Jul 2011 21:29:10 +0000

[...] like to mix it up with other grains. Recently I’ve found myself restocking our quinoa and millet supplies weekly, while my sad little jar of bulgur has gone unnoticed. This used to be one of [...]

By: Vegan 101: Kitchen tips from a chef

Vegan 101: Kitchen tips from a chef — Thu, 19 May 2011 20:32:43 +0000

[...] of my favorite items to keep on hand are whole grains like millet, quinoa, brown rice, and steel cut oats. For vegans in particular, stocking up in plant-based [...]

By: Great Grains: Discovering Quinoa. | Daily Garnish

Great Grains: Discovering Quinoa. | Daily Garnish — Fri, 11 Feb 2011 20:46:15 +0000

[...] many moons ago, I started a “series” on here called Great Grains – where I wanted to highlight different grains, talk about their benefits, varieties, uses, [...]

By: Emily Malone

Emily Malone — Sun, 02 Jan 2011 00:35:31 +0000

You want to toast it first on the stovetop, or in the rice cooker, either one, and then add 3 cups liquid for every 1 cup millet. Then cook on the regular setting, and let it sit with the lid open for about 10 minutes before fluffing it. Then season and serve! Hope you like it!

By: Megan

Megan — Sat, 01 Jan 2011 00:40:35 +0000

Can you give me advice for how to cook millet in the rice cooker? I got the same one as yours for my birthday and I am lost!

By: Sweet Salad « kristen, sweetly

Sweet Salad « kristen, sweetly — Wed, 25 Aug 2010 02:41:42 +0000

[...] vanilla soy milk, a packet of Splenda, & 1/2 cup of millet I had cooked the night before (using Emily’s techniques). It was good! I haven’t ventured often into the grain-turned-into-sweet-breakfast genre, [...]

By: aha moments « zoe & the beatles

aha moments « zoe & the beatles — Mon, 16 Aug 2010 04:39:11 +0000

[...] poured the sauce over millet, which i cooked and ate for the very first time tonight! i used emily’s cooking instructions. to the bowl of millet, i added some raw red peppers and raw red onions (next time i might omit the [...]

By: Emily @ The Front Burner Blog

Emily @ The Front Burner Blog — Mon, 09 Aug 2010 18:02:08 +0000

Planning on doing more soon – thanks!