1 cup millet
2 cups bouillon
Bring the bouillon to a boil, stir in the millet and return to boiling. Reduce the heat, cover and simmer for 20 minutes, or until the liquid is absorbed. The millet should be tender but not mushy. Remove the pot from the heat and let it stand, covered, for 10 minutes. Fluff with a fork and serve.
Like kasha, you can toast millet before cooking if you wish. Place a dry frying pan on a medium-hot burner, add the millet and stir for 2-3 minutes or until the grains begin to brown lightly and pop. Remove from the heat and add to the boiling bouillon.
Yield: About 3 cups