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.

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