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4 servings

This is one of the more mush-inclined grains, but if you follow these directions, you stand a good chance of having differentiated millet particles instead of paste.

  • 1 cup millet
  • 1 1/2 cups water
  • 1 Tablespoon margarine or butter

Bring water to a boil by itself first. Then add margarine and sprinkle in the millet.Stir briefly, and partially cover. Turn heat to low.

Cook the millet for 15 to 20 minutes only!!! Stir with a fork halfway through cooking and again at the end. This time, it is desireable that the trapped steam escape, otherwise it will keep cooking the millet even after it is removed from the direct heat. So fluff it with a fork, A LOT, after it is cooked, and leave it uncovered. This is the best deterrent to mushiness. Add salt after it is cooked

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 21
Percent Total Calories From: Fat 11%, Protein 12%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 36g, Dietary Fiber 1g, Protein 6g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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