Millet

Millet

What it is

It fed northern China before rice reached it and it still feeds much of the Sahel, because it ripens in seventy days and survives drought that destroys everything else. In Europe it fell to birdseed, which is a demotion rather than a verdict.

In the kitchen

Toast the grains dry in the pan before adding water. Untoasted millet tastes of nothing much at all.

Goes with

Butter Onion Cumin Carrot Parsley Olive oil Almond Turmeric

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