Tuesday, April 04, 2006

Millet with stir-fried tofu

I made millet for the first time today. I liked it... the kids ate it... DH only tolerated it. As instructed by The Ultimate Rice Cooker Cookbook, I toasted it for 4 minutes in a dry frying pan on medium-high heat, which made it smell much nicer, like buttered popcorn. Then they suggested to plunge the hot grain in cold water and drain (easier said than done, with such tiny grains). It was cooked with 1 3/4 cups liquid for each 1 cup in the rice cooker. It was a nutty cross between couscous and bulgur wheat. I served stir-fried tofu and vegies on top.


Faux Couture said...

That's too much work for me. I just pop the millet in the rice cooker, add the water, and cook it. I wonder if roasting it first *really* makes it taste better:-/
{{Next time cook it my way and let me know if it tastes the same or not.}}

Faux Couture said...

Do you ever cook w/ silken tofu?

Silken tofu is my favorite and tatses *so* good, I like it much better than firm.

I just made a silken tofu dish last night...