Millet pilaf, part I
Jun. 28th, 2006 02:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaLast night I started working on the Millet Polenta..
I cooked 1 cup millet in 5 cups water (started out with 3, but had to keep adding because the water was gone while the millet was not cooked). I didn't add broth or anything.
Then I added a pinch of saffron, 1/4 tsp pepper, 1/4 tsp cinnamon, 2 eggs, 1/2 cup of grated mozzarella, and 1/2 cup grated parmesan. Cooked it until it was good and thick, then put it in a rectangular container and refrigerated it.
Tonight we'll try slicing and frying.
It's pretty clear that the combination of cheese was a) too much and b) a suboptimal combination, and that yes, one really does need broth, milk or something else to flavor the millet. So we'll have to try it again, but first I think we should finish this iteration!
I cooked 1 cup millet in 5 cups water (started out with 3, but had to keep adding because the water was gone while the millet was not cooked). I didn't add broth or anything.
Then I added a pinch of saffron, 1/4 tsp pepper, 1/4 tsp cinnamon, 2 eggs, 1/2 cup of grated mozzarella, and 1/2 cup grated parmesan. Cooked it until it was good and thick, then put it in a rectangular container and refrigerated it.
Tonight we'll try slicing and frying.
It's pretty clear that the combination of cheese was a) too much and b) a suboptimal combination, and that yes, one really does need broth, milk or something else to flavor the millet. So we'll have to try it again, but first I think we should finish this iteration!
